Free Chinese Recipes

Ingredients

• 2 slices root ginger
• 225 g (1/2 lb) minced pork
• 60-75 ml (4-5 tablespoons) rice-flour
• 1 egg
• 15 ml (1 tablespoon) chopped chives (or spring onion)
• 7 ml (1/2 tablespoon) salt
• pepper to taste
• 2-3 lettuce leaves
• 45 ml (3 tablespoons) Winter Pickles or Tung Ts’ ai
• 875 ml (1 3/4 pints) chicken stock

Serve 4

** Free Chinese Recipes **

Method:

1. Chop the ginger finely and mix it with the minced pork, flour, beaten egg, chives (or spring onion), salt and pepper until well blended. Form this into 5-6 round meat cakes.

2. Place the pickles at the bottom of a casserole. Arrange the meat cakes on top. Pour in the stock; bring to a gentle boil; reduce the heat to very low, and simmer gently for 45 minutes.

3. Tear the lettuce leaves into small pieces and sprinkle into the soup. Adjust the seasoning. Continue to heat for 3-4 minutes, and serve in the casserole for diners to help themselves.

Note: The soups of Szechwan are mostly ‘soups of the people’, good basic recipes created for everyday domestic eating from readily available local products.