Steamed dried duck and pork

Yield: 6 servings

Measure Ingredient
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 tablespoon Cornstarch
1 Egg
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@...

~or- MAD-SQUAD@...

07-17-1994

Recipe by: Jeff Smith

Converted by MM_Buster v2.0l.

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