Ingredients:
• 6 and 1/2oz (200g) sticky rice
• 16oz (500g) minced pork
• 2 spring onions
• 1-2 cloves garlic
• 3/4in (2cm) piece of ginger
• 1 egg
• 2tbsp (30ml) soy sauce
• 1tbsp (15ml) rice wine
• 1/4tsp (1ml) pinch of sugar
• Salt as desired
• Breadcrumbs
• 4-6 Chinese cabbage leaves
• Soy sauce for dipping
Preparation:
1. Put the sticky rice into a sieve and rinse with cold water. Put the rice into a pot, cover with water and leave to soak for about 12 hours. Then drain well in a sieve.
2. Put the mince into a bowl. Wash and trim the spring onions, finely chop the white and light green parts and add to the mince.
3. Peel and finely chop the garlic and the ginger and add.
4. knead in the egg, soy sauce and rice wine, season with salt and sugar.
5. Form the mixture into balls the size of a walnut. If the mixture is too loose, work in some breadcrumbs.
6. Put the drained rice into a shallow bowl and roll the meatballs in the rice, until they are completely covered with rice.
7. Wash the Chinese cabbage leaves, pat dry and lay in a steaming basket. place the rice balls on the cabbage with spaces between them.
8. Fill a wok with water to such a depth that the water level covers an inch of the basket. bring the water to a boil. Put a lid on the steaming basket and steam the rice balls for about 30 minutes. Serve with soy sauce.
This Appetizer recipe was published in 'Chinese Cuisine - p4'
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