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1
Preparing the meatballs: Mix together the meatball ingredients (pork, egg white, chopped green onions, water chestnuts, ginger, garlic, soy sauce, sesame oil, shaoxing wine, cornstarch, salt and pepper.)
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2
Place the mixture into the freezer and chill 5 minutes.
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3
Form meatballs by hand into 2-inch rounds.
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4
Dust lightly with cornstarch.
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5
Set on a baking tray.
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6
You should have about 8 meatballs.
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7
(For a classic serving, the meatballs should be the size of a tennis ball, in that case, you should get 4 meatballs).
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8
Browning the meatballs: Heat about A 1/2 inch of canola oil in a large sautA pan.
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9
Brown the meatballs over medium-high heat, in batches, until golden brown on all sides.
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10
Set aside.
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11
Preparing the sauce: Using the same pan, remove all but 2 tablespoons oil.
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12
Heat on high, add ginger and garlic.
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13
Fry for 10 seconds.
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14
Add chicken stock and bring to a boil, then add remaining sauce ingredients (Shaoxing wine, soy sauce, sugar and salt).
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15
Pour the chicken stock mixture over the meatballs.
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16
Slow-cooking the meatballs: Gently transfer the meatballs into the pan.
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17
Add more stock if needed to cover the meatballs entirely.
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18
Cover and simmer (or steamed or baked 400A degrees F) for 20 minutes.
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19
Scatter the cabbage on top and continue simmering for another 20 minutes.
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20
The sauce should be reduced to half.
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21
If you prefer a thicker sauce, transfer the sauce into a small sauce pan and reduce the sauce further to a nappe consistency, or add the cornstarch and water slurry to thicken.
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22
Finish with sesame oil.
