Lion's Head

Directions

1. 1
   Bring 2 cups water to a boil; add in salt, then the rice; when the water returns to a boil, decrease heat to a simmer and cover the pot; simmer for 20 minutes or until the water is absorbed; set aside.
2. 2
   Drizzle some oil in a small nonstick skillet preheated to med-high heat; then cook the mushrooms and garlic for 3-4 minutes; season with a little salt.
3. 3
   Remove from the pan and cool for 5 minutes.
4. 4
   Pour 2 inches of oil in the bottom of a large wok or wok-shaped skillet and heat over high heat.
5. 5
   Place pork in a bowl; add in the mushroom/garlic mixture, tamari, egg, a few spoonfuls of the cornstarch, and pepper.
6. 6
   Use a pair of chopsticks to mix the meat, stirring only in one direction until combined; the mixture will be wet.
7. 7
   Place all but one tablespoon of the remaining cornstarch on a plate.
8. 8
   Form 10-12 large soft meatballs and dust them lightly but evenly in the cornstarch.
9. 9
   When the oil smokes, add the balls and flash-fry them for 2 minutes on each side, or until deep golden in color; drain the balls on paper towels.
10. 10
    In a deep pot, heat the chicken stock to a bubble; add half of the cabbage, then layer in all the balls and the remaining cabbage.
11. 11
    The pot should be filled to the top; place lid on pot and simmer 10 minutes; the cabbage will cook down and add to the broth, remove a ladleful of broth to a small bowl and dissolve a tablespoons of cornstarch in it, then return it to the pot.
12. 12
    Simmer with the lid off for a minute or two to thicken the broth.
13. 13
    Serve the cabbage in a pile, the meatballs in the middle (a head surrounded by a manelions head).
14. 14
    Serve with rice and extra tamari.