Thick Rice Soup (Joak)
chinese, grains, rice
1 karen adler fngp13b.
1 yield: serves 4 to 8
1/2 cup long grained rice
1/2 cup glutinous rice
5 quart chicken broth
1 lb ground pork
1 tablespoon dark soy sauce
1 teaspoon salt
2 green onion stalks
12 water chestnuts
1 sesame oil
1 white pepper
2 green onions; chop fine --
1 or
3 green onions
1 bunch chinese parsley (cilentro)
1 finely chopped
1/2 cup tea melon (sweet cucumber)
1 finely chopped
1/2 cup szechwan turnip (ja choy)
1 finely chopped
1/2 cup peanuts -- chopped
10 deep fried devils* -- (10 to
12 )
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. Re-formatted for MC3.0 by Calvin Deiterich(cedeiter@epix.net)(7/25/96)
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Yield: 1 servings