Title: Jook, Chinese Thick Rice Soup
Categories: Soup
Yield: 4 Servings
| 1/2 | c | Long Grain Rice |
| 1/2 | c | Glutinous Rice |
| 5 | qt | Chicken Broth |
| 1 | lb | Ground Pork |
| 1 | tb | Dark Soy Sauce |
| 1 | ts | Salt |
| 2 | | Green Onion Stalks |
| 12 | | Water Chestnuts |
Rinse rice 2 or 3 times. Soak overnight. Mince green onions and water
chestnuts. Mix with ground pork, soy sauce and salt. 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 tsp 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 or her favourite toppings. I like Nam-Yuey in
mine! You can make this ahead of time and reheat. You can also use chicken
slices, ground beef, beef slices, fish filets 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. I add Duck Liver Sausage bits! Condiments which you can use: Sesame
oil, White Pepper, Green Onions, Chinese Parsley (cilantro), tea melon
(sweet cucumber), Szechwan turnips, chopped peanuts, Deep Fried Devils (Yao
Ja Guai, which are small fried bread sticks), NAM-YUEY! From "Dim Sum", by
Rhoda Yee. Posted by James Lor.