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 2-3 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 Nam-Yuey 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), NAM-YUEY! From "Dim Sum", by Rhoda Yee. Posted by James Lor. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/namyuey.zip
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|Serving Size: 1 Serving (1266g)|
|Recipe Makes: 4|
|Calories from Fat: 131 (36%)|
|Amt Per Serving||% DV|
|Total Fat 14.6g||19 %|
|Saturated Fat 4.6g||23 %|
|Monounsaturated Fat 5.6g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 40.8mg||13 %|
|Sodium 4803.5mg||166 %|
|Potassium 622.9mg||16 %|
|Total Carbohydrate 39.7g||12 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 37.2g|
|Protein 19.4g||28 %|
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Calories per serving: 369
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