-
1
Soak the dried mushrooms in 2 cups hot chicken stock until partially softened, about 30 minutes.
-
2
Meanwhile, in a large bowl, combine the pork, egg whites, 3 tablespoons shao xing, soy sauce, 2 tablespoons sugar, sesame oil, 2 teaspoons salt and pepper with a wooden spoon, mixing thoroughly for about 3 minutes.
-
3
Stir in the scallions and minced ginger.
-
4
Form the mixture into 12 large meatballs.
-
5
In a deep, heavy pot, add 4 inches of vegetable oil.
-
6
Heat over medium-high until it reaches 375 degrees.
-
7
With a slotted spoon, gently lower 3 or 4 meatballs into the oil and fry for 3 to 4 minutes, until they are deep golden brown but still raw in the center.
-
8
Drain on a paper towel and repeat with the remaining meatballs.
-
9
Preheat the oven to 350 degrees.
-
10
Place a large, heavy casserole over low heat and add the soaked black mushrooms and their liquid, the remaining 4 cups chicken stock, the ginger threads, 6 tablespoons shao xing, wine, vinegar, sugar and 1 1/2 teaspoons salt.
-
11
Increase the heat to medium and bring to a low simmer.
-
12
Cook, uncovered, 15-20 minutes, until the mushrooms have completely softened and the broth is fragrant.
-
13
Add the meatballs and return the broth to a simmer.
-
14
Cover the casserole and place it in the oven for about 20 minutes, or until the meatballs are just cooked through.
-
15
Remove the casserole from the oven and increase the heat to 450.
-
16
With a slotted spoon, remove the mushrooms and meatballs to a large plate or bowl.
-
17
In a medium bowl, toss the shiitakes with 2 tablespoons vegetable oil and a generous amount of salt.
-
18
Transfer to a baking sheet, tops facing up, and roast until golden brown, 7 to 8 minutes.
-
19
When the black mushrooms are cool enough to handle, trim their stems with kitchen shears and discard.
-
20
Dice the black mushroom caps into 1/2-inch cubes and return them to the casserole.
-
21
Place the casserole over low heat, adjust the seasoning and, while stirring, gradually add the cornstarch-water mixture.
-
22
Increase the heat to medium-high and lay the watercress into the simmering liquid, taking care to keep the stems facing the same direction and gently pushing down until the watercress is partially submerged.
-
23
After a minute, as the watercress begins to wilt, use tongs to gently turn over.
-
24
Cook another minute or so until just wilted.
-
25
Remove from the heat.
-
26
Arrange the watercress in warm shallow bows and distribute the meatballs and shiitakes on top.
-
27
Divide the broth between the bowls, making sure to spoon some over the meatballs and shiitakes.
-
28
Garnish with reserved scallions.
