Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 ea Green Onion Stalks
12 ea 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.

Browse by categories