Chicken Lion's Head

Steps

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1. 1
   Cut the chicken thighs into pieces and process in a food processor until finely ground. Make sure the skin is completely broken down.
   ▶ ≈0:56
2. 2
   Add chicken breast to the processor along with rice wine, white pepper, salt, soy sauce, ginger oil, and egg. Process until very smooth and fine.
   ▶ ≈1:30
3. 3
   Combine both meat pastes together, add chopped green onion and all the cornstarch. Stir in one direction until the mixture becomes sticky and shows marks on the bowl edges.
   ▶ ≈2:17
4. 4
   Dampen your hands with warm water and hand-form the meat mixture into large balls with smooth surfaces.
   ▶ ≈3:16
5. 5
   Gently place the meatballs into a pot of warm water to set their shape. Once the water boils and the surface firms up slightly, remove the meatballs.
   ▶ ≈4:01
6. 6
   Transfer the meatballs to a braising pot. Add chicken broth to cover halfway or fully, then add rice wine, soy sauce, oyster sauce, sugar, and white pepper.
   ▶ ≈5:05
7. 7
   Halve the prepared baby bok choy and arrange around the meatballs. Add about 2 tablespoons more broth and cover the pot.
   ▶ ≈5:36
8. 8
   Bring to a boil over high heat, then reduce to low heat and simmer for 40 minutes. Flip the meatballs once halfway through so they absorb the sauce evenly.
   ▶ ≈6:01
9. 9
   Transfer the meatballs and bok choy to a serving bowl, pour the clear broth over them without thickening, and garnish with cilantro.
   ▶ ≈6:27