Yield: 8 Servings
Measure | Ingredient |
---|---|
3 pounds | Pork (up to) |
2 cups | Water |
4 slices | Fresh ginger root |
½ cup | Soy sauce |
2 tablespoons | Sherry |
1 teaspoon | Salt |
2 teaspoons | Sugar |
\N \N | Additional ingredients are in instructions; if desired |
\N 2 | garlic cloves, crushed |
\N 2 | cloves star anise |
\N 1 | cup onion, sliced |
1. Cut pork in 1-1/2inch cubes. Place with water in a heavy saucepan and bring quickly to a boil.
2. Meanwhile, slice and crush ginger root. Then add to pan along with soy sauce, sherry and salt. Simmer, covered, 1 hour.
3. Add sugar. Turn meat over and simmer, covered, 30 minutes more.
VARIATIONS: For the white sugar, substitute brown sugar.
In step 2 add any of the following: 2 scallion stalks, cut in 1-inch sections ¼ pound dried Chinese cabbage (soaked); omit the salt ¼ pound salted haddock or other dried fish (soaked), cut in 1-inch squares; omit the salt
In step 3, add ½ cup lily buds (soaked) and 2 tablespoons cloud ear mushrooms (soaked).
During the last hour of cooking, add any of the following: 1 bunch carrots, peeled and sliced rolling-cut style 2 Pounds Chinese white turnips, peeled, cut in 1-½ inch cubes 6 celery stalks, cut in 1-½ inch sections 6 or more eggs, hardboiled and shelled 2 cups fresh squid, cut in 1-inch sections ½ pound peastarch noodles, boiled 20 minutes, then drained, and added with 1-½ cups boiling water
During the last 20 minutes, add 2 or 3 bean curd cakes, cut in quarters or cubed, and/or 2 cups bamboo shoots, cut in large chunks.
During the last 3 minutes, add 1 can abalone, cut in ¼-inch slices.
Also substitute 1 cup abalone liquid for the water in step 1.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .