Steamed Dried Duck And Pork

Course : Chinese
Serves: 6
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1/4 medium dried duck - chopped into 1/4 inch wide -- see * note
1 pound lean ground pork
10 medium 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 large egg
1 teaspoon sesame oil
1 medium green onion -- chopped fine
1/8 teaspoon freshly-ground black pepper -- or to taste

Preparation / Directions:

* 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 1/2 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.

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