Steamed Dried Duck And Pork
Serving Size : 6
Ingredients for prepare Steamed Dried Duck And Pork
:
| Amount | Measure | Ingredient - Preparation Method |
| 1/4 | | dried duck - chopped into 1/4" wide - see * note |
pieces
steamed dried duck and pork |
| 1 | pound | lean ground pork |
| 10 | | water chestnuts - coarsely chopped |
| 2 | tablespoons | Chinese rice wine |
| 2 | tablespoons | soy sauce - light |
| 1/2 | teaspoon | fresh ginger root - grated |
| 1 | tablespoon | cornstarch |
| 1 | | egg |
| 1 | teaspoon | sesame oil |
| 1 | | green onion - chopped fine |
| 1/8 | teaspoon | freshly-ground black pepper - or to taste |
recipe Steamed Dried Duck And Pork
* Note: Available in Asian or Oriental markets.
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Cut the duck and soak it in fresh water for 2 hours. Change the
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water and bring to a simmer. Immediately turn off the stove and leave the duck, covered, in the water for
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1/2 hour. Drain and discard the water. Place all the ingredients, except the duck, into a bowl and
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mix well. Place in a steaming bowl or glass pie plate. Top
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with the duck slices. Steam in a bamboo steamer for 30 minutes. Comments: The richness of the dried duck
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invades the pork in this dish. It is common food in Hong Kong, but very uncommon in this country.
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You might have to get used to the "cured" flavor of the dried duck. Recipe Source: THE FRUGAL GOURMET by
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Jeff Smith
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