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 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


  • 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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