© Mitsubishi Electric Australia 2023
Combine the mince, water chestnuts, mushroom soy, hoi sin, garlic, ginger, eggs, ground rice, cornflour, five spice, salt and white pepper in a large bowl and mix thoroughly. Refrigerate for 1 hour, then divide into four pieces and form into balls.
Roll the meatballs in plain flour, and shake off any excess. Fry in hot (180°C) vegetable oil for 2 minutes, until golden, then drain on kitchen paper. Pour the stock,
honey, dark soy, oyster sauce and Chee Hou sauce into a saucepan and bring to a simmer, add the meatballs and cook very gently for 1 hour, turning from time to time.
Set the meatballs aside, then boil the cooking sauce rapidly, until thickened. Arrange the pak choy into bowls, then top with the meatball. Drizzle the reduced
sauce glaze over.