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Stewed Meat Balls with Yellow Fungi

Stewed Meat Balls with Yellow Fungi

Learn how to make Stewed Meat Balls with Yellow Fungi with Philips Kitchen Appliances. Share with your friends and family!

Pork
Main courses
Mushrooms
Vegetables
Mini Rice Cooker
Eggs

Ingredients

  • Pork butt (diced) 200g
  • Preserved duck breast (cut into chunks) 40g
  • Lotus root (cut into chunks) 60g
  • Dried yellow fungi (soaked) 40g
  • Dried mushroom(soaked) 20g
  • Chinese cabbage 100g
  • Egg white 40g
  • Oyster sauce 2tbsps
  • Chicken stock 150g
  • Water 100g
  • Sugar 2tsps
  • Corn starch 1tsp
  • Ginger slice 2g
  • Seasoning:
  • Salt 1/4tsp
  • Sugar 1/2tsp
  • Dark soy sauce 1tsp
  • Chinese yellow wine 1 1/2tsps
  • Oyster sauce 1/2tsp
  • White pepper 1/2tsp
  • Corn starch 3tsps

Directions

  • Chop the lotus roots, dried mushroom and preserved duck breast into tiny pieces.
  • Chop the pork butt until thick paste is formed.
  • Add the egg white, chopped lotus root, dried mushroom, preserved duck breast and the seasoning and mix well. Rub and form two big meat balls.
  • Combine the oyster sauce, chicken stock, water, sugar and corn starch, and mix well.
  • Put all the ingredients into the inner pot of the rice cooker.
  • Close the lid, switch on the power, select the “Stew” function, set the cooking time for “ 1 hour” and press “start” to cook.
  • Ready to serve when finished.
Stewed Meat Balls with Yellow Fungi

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