Steamed Chinese Chicken Fish and Pork Balls

This is an old Chinese dish called 青檜綉球 (qīng guì tòuqiú) which means hydrangea flowers. These meatballs a little larger than other kinds contain chicken, pork, fish and shiitake mushrooms, this flourishing mixture has probably reminded cooks of hydrangea flowers. It is a very low fat dish and it keeps the flavors of vegetables steamed with the meatballs.

Many vegetables must be integrated as long as they handle steam cooking during 20 minutes: mushrooms, leeks, bamboo shoots, asparagus... I add in the recipe some dried lily flowers, once cooked they resemble mushrooms, they are sold dehydrated in Asian grocery stores, they are yellow daylily flowers.

Eat this dish with Thai fragrant rice and may be a dipping sauce made from chilli puree or light soy sauce with a few drops of sesame oil. Bon appétit.