A quick and relatively simple recipe that comes out really GOOD !!
The Stuff you need . . .
3 cups of rice
4 cups of water
Into the cooker – lid on – plug it in ( very important step!! ) – push the lever down to cook . . . 25 minutes or so later rice done right – A rice cooker ranks right up there with a toaster or a flush toilet – one of the high spots of civilization . . .
And on to the meatballs . . .
The Stuff . . .
1 lb of ground pork
2 eggs
a scant 3/4 cup of corn starch plus 2 tablespoons for the sauce
3 green onions – chopped up fine
1 inch piece of ginger root – FRESH – peeled and grated
2 teaspoons of salt
1/2 teaspoon Chinese 5 spice ( a little more if you want )
1 to 2 teaspoons of soy sauce ( like the 5 spice – more or less depending on taste )
1/4 cup or so of oil ( I use a split between sesame oil and olive oil )
chicken broth – enough to cover the meatballs in the skillet
Ready?? Here we go . . .
The rice is cooking?? – yep
broccoli is in the pan READY to steam?? – yep ( don’t start yet – it will turn into mush if you start it now!! – start it when you pour the chicken broth in the skillet )
ground pork needs to be in a medium mixing bowl –
and then everything EXCEPT the oil and chicken broth goes in . . .
You don’t have to mince them – but the green onions need to be chopped up fairly fine – toss them in . . .
mix it all together by hand – the corn starch will try to stick to the bowl – think gently blend – just enough to incorporate the ingredients together – the more you mix it the tougher the meatballs will be . . .
Heat the oil in the skillet – medium heat or so – and in go the meatballs . . .
You want to lightly brown them – 4 or 5 minutes per side – the browning holds them together while they finish cooking in the chicken broth . . .
Meatballs browned?? – scoop them out of the pan – drain the oil out – leave 2 or 3 Tablespoons in the pan – put the meatballs back in the skillet . . .
add chicken broth to cover – don’t forget to put a lid on the broccoli and light a high fire under it!! – bring the chicken broth to boil – reduce to simmer – your going to simmer for about 15 minutes or so – gently turn the meatballs over after about 7 or 8 minutes – when the meatballs are no longer pink inside – they’re done . . .
lift them out of the broth – make a thin paste out of the 2 tablespoons of cornstarch – equal parts water and cornstarch – drizzle into skillet with the chicken broth and stir continuously while it thickens up – ready to serve – are you ready to eat ?? . . .
bed of rice – some broccoli – 3 or 4 meatballs – some sauce – Enjoy!!
Add some soy sauce or chili/garlic sauce as garnish or not – This stuff will hold of starvation . . .
Have Fun! – Run the Gun! – and remember – Fish Heads are Cheap and they are NOT the only thing I know how to cook!!
Guns, Fun, Food and More 