Jook, chinese thick rice soup Recipe

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Jook, chinese thick rice soup

Artist:	_	Yield:	4
Categories:	Asian, Cereals, Chinese, Ethnic, Soups & Stews	Rating:	0
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Ingredients:

1/2	cup	Long Grain Rice
1/2	cup	Glutinous Rice
5	quart	Chicken Broth
1	lbs	Ground Pork
1	tbsp	Dark Soy Sauce
1	tbsp	Salt
2	each	Green Onion Stalks
12	each	Water Chestnuts

Procedures:

1	Rinse rice 2 or 3 times.
2	Soak overnight.
3	Mince green onions and water chestnuts.
4	Mix with ground pork, soy sauce and salt.
5	Bring stock and rice to a boil.
6	Turn heat down and simmer for 2-3 hours or until the rice breaks down completely and the soup becomes thick and creamy.
7	Turn heat up and add ground pork mixture, shaping 1 tsp at a time into a small ball and dropping it into the soup.
8	Cook for 5 minutes or until pork balls are done.
9	Correct seasoning.
10	Serve in individual soup bowls.
11	Pass the condiments around for each person to choose his or her favourite toppings.
12	I like nam-yuey in mine! you can make this ahead of time and reheat.
13	You can also use chicken slices, ground beef, beef slices, fish filets or ham slices.
14	A roast chicken or turkey carcass is excellent for making the stock.
15	Just cook the carcass, rice and water together.
16	Take out the carcass when the soup is done.
17	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