Author: Monica Ming
Ingredients:
16 quarts of water
4 cups of rice
4 tbsp of chicken bouillon
2 cornish hen
1 lb ground pork
2 block of raw pig blood
5 tbsp of ground dried shrimp
3.1 oz of capelin roe (masago)
2 ginger roots (peeled, 1 whole and 1 thinly sliced)
1 onion (diced)
8 cloves of garlic (minced)
1 ginger
Salt to taste
Pepper to taste
Sugar to taste
Chinese bean sauce
Green onions
Cilantro
Sawtooth coriander
Bean sprouts
Tools:
Large pot or Instapot
2 Saucepans or one saucepan and one rice cooker
Mixing bowl
Wok
Instructions:
In a large pot or Instapot, boil 5 quarts of water.
Preheat the wok on high heat. Toss in onions and garlic, followed by hen or chicken. Quickly sautee/stir fry chicken. Remove from heat. Set aside.
Once water is boiled, add chicken and half a ginger root). Simmer on medium low heat for 30 minutes.
Rinse rice three times with water to remove arsenic which is naturally rice. Strain rice. Use 8 cups of water to cook 4 cups of water. Add 1 tbsp of chicken bouillon.
Rinse wok and return to high heat. Add onions and oil. Add rice. Lightly saute the rice. Remove from heat. Set aside.
In a large saucepan or using a rice cooker, cook rice. Double the water for cooking rice. Stir in 1 tbsp of chicken bouillon.
In a separate saucepan, boil 3 quarts of water, add 1 tbsp of chicken bouillon.
In a mixing bowl, add ground pork, ground dried shrimp or fish roe, oyster sauce, 4 cloves of minced garlic, black pepper and mix until homogeneous paste.
Roll pork mixture into medium sized meatballs. Drop into boiling water. Once meatballs float to top, it is cooked. Strain meatballs, but keep the water.
Pour meatball broth and meatballs into Instapot or large pot with chicken.
Boil water, cook raw pork blood until it turns brownish red and is no longer bright red in color. Remove from heat and strain. Cut into bite size cubes.
Garnish with thinly sliced sawtooth coriander, cilantro, thinly sliced green onions, and ginger thinly sliced ginger.
Add 2 tsp of Chinese bean sauce.
Keep the rice separate from the chicken soup to prevent rice from becoming too soggy.
Serve using large bowls. Place rice porridge first. Add chicken pork broth. Top with bean sauce. Garnish with ginger slices, green onions or chives, cilantro, sawtooth coriander, sauteed garlic, a lemon slice/wedge. Season with salt and pepper.
Комментарии