*  Exported from  MasterCook  *
                       Jook, Chinese Thick Rice Soup
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Soups
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      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       t            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.
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