Prep 20 mins
Cook 50 mins
Posted in response to a request ... Although I have not yet tried this, Danny Kaye was known for his expertise as a chinese chef. I read in the New York Times Cookbook that he had his own hug, restaurant-style kitchen, and gave many dinner parties for guests such as Henry Kissinger, Pavarotti, Beverly Sills, and the list goes on. This is supposedly one of his specialties.
- 8 dried black mushrooms
- 1 1⁄4 lbs ground pork
- 20 water chestnuts, finely diced
- 1 teaspoon ginger, finely minced
- 3 scallions, chopped
- 1 teaspoon finely minced garlic
- 1 grated orange, rind of
- 1⁄4 teaspoon sesame oil
- 1 tablespoon dry sherry or 1 tablespoon shao hsing wine
- 1 tablespoon light soy sauce
- 1 teaspoon salt
- 1 tablespoon cornstarch
- peanut oil or vegetable oil (for deep frying)
- hot steamed spinach or broccoli (as a bed for the lion's heads)
- Place the dried mushrooms in a mixing bowl and add hot water to cover; let stand for 20 minutes or longer until softened.
- In another mixing bowl, add the pork.
- Drain the mushrooms, squeeze dry, chop and add to the pork.
- Add the water chestnuts, ginger, scallions, garlic, grated orange rind, sesame oil, wine, soy sauce, salt, and cornstarch.
- Mix well and shape into 8 to 12 balls; set aside.
- Heat the oil for deep frying and add the meat balls.
- Deep fry until crisp and golden on the outside; drain well.
- Then place the meat balls in a steamer and steam for 20 to 25 minutes and serve on a bed of hot, steamed spinach or broccoli.