Thick rice soup (joak)

Yield: 1 Servings

Measure Ingredient
**** NO E ***** Karen Adler FNGP13B. Yield: Serves 4 to 8
½ cup Long grained rice
½ cup Glutinous rice
5 quarts Chicken broth
1 pounds Ground pork
1 tablespoon Dark soy sauce
1 teaspoon Salt
2 Green onion stalks
12 Water chestnuts
Sesame oil
White pepper
2 Green onions; chop fine; OR Green onions
1 bunch Chinese parsley (cilentro) finely chopped
½ cup Tea melon (sweet cucumber) finely chopped
½ cup Szechwan turnip (ja choy) finely chopped
½ cup Peanuts; chopped 10-12 deep fried devils*

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@...>

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