| 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"
<steven.h.bergstein@ac.com>
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