Yield: 6 servings
|¼||Dried Duck - chopped into 1/4" wide pieces; see * Note|
|1 pounds||Lean ground pork|
|10||Waterchestnuts; coarsely chopped|
|2 tablespoons||Chinese rice wine|
|2 tablespoons||Soy sauce; light|
|½ teaspoon||Fresh ginger root; grated|
|1 teaspoon||Sesame oil|
|1||Green onion; chopped fine|
|⅛ teaspoon||Freshly-ground black pepper; or to taste|
* Note: Available in Asian or Oriental markets.
Cut the duck and soak it in fresh water for 2 hours. Change the water and bring to a simmer. Immediately turn off the stove and leave the duck, covered, in the water for ½ hour. Drain and discard the water. Place all the ingredients, except the duck, into a bowl and mix well. Place in a steaming bowl or glass pie plate. Top with the duck slices. Steam in a bamboo steamer for 30 minutes.
Comments: The richness of the dried duck invades the pork in this dish. It is common food in Hong Kong, but very uncommon in this country. You might have to get used to the "cured" flavor of the dried duck.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 05-27-1992 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.