Rezept drucken

ins Rezeptbuch legen

als email versenden

MealMaster - Ansicht

Rezept als PDF

Rezept benoten

Anmerkung schreiben
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
Jook, Chinese Thick Rice Soup
Zutaten für 4 Portionen Menge anpassen
die Zutaten:
1/2 TasseLong grain rice
1/2 TasseGlutinous Rice
5 ca. 1 Literchicken broth
1 x ca. 450 gGround pork
1 Esslöffeldark soy sauce
1 Teelöffelsalt
Green Onion Stalks
12 Water chestnuts
die Zubereitung:

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.

Anmerkungen zum Rezept: