| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Chinese |
Meat |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Glutinous rice |
| 1 |
lb |
Lean beef |
| 2 |
sl |
Fresh ginger root |
| 1 |
sm |
Onion |
| 1 |
|
Egg |
| 1 |
tb |
Soy sauce |
| 1/2 |
ts |
Cornstarch |
| 1/2 |
ts |
Sugar |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Sherry |
INSTRUCTIONS
1. Soak glutinous rice. Drain well.
2. Mince or grind beef, removing fat and tendons. Place in a bowl. Mince
ginger root and onion and add.
3. Beat egg lightly and add, along with soy sauce, cornstarch, sugar, salt
and sherry. Blend well and form into walnut-size meatballs. (Do not handle
meat too much; it will dry out.)
4. Spread glutinous rice on a flat plate. Roll each meatball over rice to
coat completely.
5. Arrange meatballs on shallow heatproof dish with 1/2-inch spaces between
them to allow for expansion of rice.
6. Steam on a rack 20 to 30 minutes (see "HOW-TO SECTION"). Serve hot with
dips of soy sauce and Chinese mustard.
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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