| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Chinese | Chinese, Dim sum | 1 | Servings |
INGREDIENTS
| **** NO E ***** Karen Adler FNGP13B. Yield: Serves 4 to 8 | ||
| 1/2 | c | Long grained rice |
| 1/2 | c | Glutinous rice |
| 5 | qt | Chicken broth |
| 1 | lb | Ground pork |
| 1 | tb | Dark soy sauce |
| 1 | ts | Salt |
| 2 | Green onion stalks | |
| 12 | Water chestnuts | |
| Sesame oil | ||
| White pepper | ||
| 2 | Green onions; chop fine; OR Green onions | |
| 1 | bn | Chinese parsley (cilentro) finely chopped |
| 1/2 | c | Tea melon (sweet cucumber) finely chopped |
| 1/2 | c | Szechwan turnip (ja choy) finely chopped |
| 1/2 | c | Peanuts; chopped 10-12 deep fried devils* |
INSTRUCTIONS
CONDIMENTS *Recipe is included in this collection. PREPARATION: Rinse rice 2 or 3 times. Soak overnight. Mince green onions and water chestnuts. Mix with ground pork, soy sauce and salt. COOKING: Bring stock and rice to a boil. Turn heat down and simmer for 2-3 hours or until the rice breaks down completely and the soup becomes thick and creamy. Turn heat up and add ground pork mixture, shaping 1 t. at a time into a small ball and dropping it into the soup. Cook for 5 minutes or until pork balls are done. Correct seasoning. Serve in individual soup bowls. Pass the condiments around for each person to choose his favorite toppings. Do ahead notes: Make ahead and reheat slowly. COMMENTS: You can also use chicken slices, ground beef, fish filet or ham slices. A roast chicken or turkey carcass is excellent for making the stock. Just cook the carcass, rice and water together. Take out the carcass when the soup is done. Source: "Dim Sum" by Rhoda Fong Yee. Formatted for MM by Karen Adler FNGP13B. Posted to MC-Recipe Digest V1 #174 Date: 29 Jul 96 11:20:56 From: "steven.h.bergstein" <[email protected]>
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