Recipe - Jook Chinese Thick Rice Soup

One half cup Long Grain Rice
One half cup Glutinous Rice
5 qt Chicken Broth
1 pound Ground Pork
1 tablespoon Dark Soy Sauce
1 teaspoon Salt
2 Green Onion Stalks
12 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 23 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 NamYuey 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), NAMYUEY!
From "Dim Sum", by Rhoda Yee. Posted by James Lor.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/namyuey.zip