Recipe - Stuffed Eggs: Hard-Boiled Steamed Deep

Water to cover
6 Eggs
Three fourths pound Lean pork
1 tablespoon Cornstarch
3 tablespoon Water
1 tablespoon Sherry
1 teaspoon Ginger juice
Oil for deepfrying
1 cup Steaming liquids
2 tablespoon Soy sauce
One half teaspoon Salt
1 teaspoon Sugar
1 tablespoon Cornstarch

1. Place eggs in cold water to cover. Bring to a boil, then simmer gently
12 to 15 minutes.

2. Meanwhile mince or grind pork. Blend cornstarch and cold water to a
paste; then add to pork along with sherry and ginger juice, mixing well.
Divide mixture into 12 parts. Form each into a ball, then flatten into a
thick patty.

3. Cool eggs thoroughly under cold running water; then shell. Cut each egg
in half lengthwise. Then cut a small slice from the back of each half so
that it will lie flat when turned yolk side up.

4. Arrange eggs yolkside up on a shallow heatproof dish; top each with a
meat patty. Steam for 10 minutes (see "Howto Section"). Drain eggs,
reserving the liquids.

5. Heat oil. Carefully lower in stuffed eggs, meatside up. Deepfry,
basting with hot oil, until golden. Drain on paper toweling.

6. Meanwhile in a saucepan blend steaming liquids, soy sauce, salt, sugar,
and remaining cornstarch. Bring to a boil, stirring to thicken. Then pour
sauce over eggs and serve at once. VARIATION: For the pork, substitute
beef.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.