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Meats, Eggs Chinese Meat 4 Servings

INGREDIENTS

1 c Glutinous rice
1 lb Pork
1 Or
2 Scallion stalks
2 Fresh ginger root
1 Egg
2 T Soy sauce
1 T Sherry
1 T Water
2 t Sornstarch
1 t Sugar
1/2 t Salt

INSTRUCTIONS

Soak glutinous rice. Drain well. Mince or grind pork. Mince scallion
and ginger. Beat egg and add, along with soy sauce, sherry, water,
cornstarch, sugar and salt. Mix well, but do not overhandle; then  form
into walnut-size balls. Spread soaked rice on a flat plate. Roll
porkballs one at a time over rice. (The rice will adhere to and coat
meat completely.) Arrange porkballs on a shallow heatproof dish with
1/2-inch spaces between them to allow for expansion of rice. Steam on
a rack 1 hour (see HOW-TO SECTION). Serve with dips of soy sauce and
hot Chinese mustard.  NOTE: Because the rice takes on a pearl-like
translucence, this dish  is also known as Pearl Balls. To prepare it in
advance: Steam only 45  minutes in step 5; then cool and refrigerate.
Before serving, steam  20 to 25 minutes more.  VARIATION: In step 2,
add to meat mixture 2 or 3 dried shrimp (soaked  in sherry), minced; or
a few drops of sesame oil.  From <The Thousand Recipe Chinese
Cookbook>, ISBN 0-517-65870-4.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 671
Calories From Fat: 487
Total Fat: 54g
Cholesterol: 120.7mg
Sodium: 1731.5mg
Potassium: 287.9mg
Carbohydrates: 26.3g
Fiber: <1g
Sugar: 1.4g
Protein: 17.6g


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