Title: Thick Rice Soup (Joak)
Categories: Chinese, Dim sum
Yield: 1 Servings

**** NO E *****
-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

---------------------------------CONDIMENTS---------------------------------
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
- 10-12 deep fried devils*

*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"