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Title: Thick Rice Soup (Joak)
Categories: Chinese Rice Grain
Yield: 1 Servings
| Karen Adler FNGP13B. | ||
| Yield: Serves 4 to 8 | ||
| 1/2 | c | Long grained 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 | |
| Sesame oil | ||
| White pepper | ||
| 2 | Green onions; chop fine -- | |
| OR | ||
| 3 | Green onions | |
| 1 | bn | Chinese parsley (cilentro) |
| Finely chopped | ||
| 1/2 | c | Tea melon (sweet cucumber) |
| Finely chopped | ||
| 1/2 | c | Szechwan turnip (ja choy) |
| Finely chopped | ||
| 1/2 | c | 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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