Recipe - Steamed Dried Duck And Pork

One fourth Dried Duck chopped into
1/4" wide pieces; see *
Note
1 pound Lean ground pork
10 Waterchestnuts; coarsely
chopped
2 tablespoon Chinese rice wine
2 tablespoon Soy sauce; light
One half teaspoon Fresh ginger root; grated
1 tablespoon Cornstarch
1 Egg
1 teaspoon Sesame oil
1 Green onion; chopped fine
1/8 teaspoon Freshlyground black pepper;
or to taste

* Note: Available in Asian or Oriental markets.

Cut the duck and soak it in fresh water for 2 hours. Change the water and
bring to a simmer. Immediately turn off the stove and leave the duck,
covered, in the water for One half hour. Drain and discard the water. Place all
the ingredients, except the duck, into a bowl and mix well. Place in a
steaming bowl or glass pie plate. Top with the duck slices. Steam in a
bamboo steamer for 30 minutes.

Comments: The richness of the dried duck invades the pork in this dish. It
is common food in Hong Kong, but very uncommon in this country. You might
have to get used to the "cured" flavor of the dried duck.

Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 05271992 issue
The Springfield UnionNews

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

07171994

Recipe by: Jeff Smith

Converted by MM_Buster v2.0l.