| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Chinese |
Chinese, Rice, Ceideburg 2 |
1 |
Servings |
INGREDIENTS
| 3 |
c |
Glutinous rice, washed and soaked 2 hours, then drained |
| 3 |
c |
Water |
| 1/2 |
c |
Slivered ham |
| 1/4 |
c |
Dried shrimp, soaked to soften |
| 4 |
|
Dried forest mushrooms, soaked to soften and cut in match stick |
| 1 |
|
Piece Chinese preserved turnip, rinsed and finely minced |
| 1 |
ts |
Oriental sesame oil |
INSTRUCTIONS
Glutinous rice is a sticky rice high in the B vitamins. Many Chinese
cat it in the winter time because its high protein content keeps them
warm.
Place rice in a heat proof earthen pot. Add water and bring to boil.
Lower heat to medium and cook, uncovered, until all water is
absorbed. Combine remaining ingredients and place on top of rice.
Cover and cook at lowest heat for 20 minutes. Let stand for 10
minutes before serving.
From "The Regional Cooking of China" by Margret Gin and Alfred E.
Castle, 101 Productions, San Francisco, 1975.
Posted by Stephen Ceideberg; December 6 1992.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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