| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Chinese |
Seafood |
8 |
Servings |
INGREDIENTS
| 4 |
|
(large) crabs |
| 2 |
sl |
Fresh ginger root |
| 2 |
|
Scallion stalks |
| 1/4 |
c |
Sherry |
| 2 |
tb |
Soy sauce |
| 2 |
c |
Glutinous rice |
| 4 |
c |
Water |
| 1 |
tb |
Oil |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Sugar |
| 1 |
tb |
Soy sauce |
INSTRUCTIONS
1. Clean crabs. Mince ginger root and scallions; then combine with sherry
and soy sauce. Add to crabs and let stand 30 to 40 minutes, turning
occasionally. Drain, reserving marinade.
2. Meanwhile wash and cook glutinous rice (see "How-to Section").
3. Transfer rice to a deep heatproof bowl. Blend in oil, salt, sugar and
remaining soy sauce. Top with crabs. Pour the reserved marinade over.
4. Steam until done (about 1 hour). See "How-to Section".
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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