| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Chinese |
Meat |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Glutinous rice |
| 1 |
lb |
Pork |
| 1 |
|
Or |
| 2 |
|
Scallion stalks |
| 2 |
sl |
Fresh ginger root |
| 1 |
|
Egg |
| 2 |
tb |
Soy sauce |
| 1 |
tb |
Sherry |
| 1 |
tb |
Water |
| 2 |
ts |
Sornstarch |
| 1 |
ts |
Sugar |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
1. Soak glutinous rice. Drain well.
2. 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.
3. Spread soaked rice on a flat plate. Roll porkballs one at a time over
rice. (The rice will adhere to and coat meat completely.)
4. Arrange porkballs on a shallow heatproof dish with 1/2-inch spaces
between them to allow for expansion of rice.
5. 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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