Red-cooked lion's head from Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking (page 198) by Kian Lam Kho and Jody Horton

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Notes about this recipe

  • Stephenn31 on January 30, 2025

    Very tasty and tender. The water chestnuts added some nice crunch (I chopped them very fine). Be careful when deep frying the meatballs...

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