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Crab, Pork, Rice, and Salted Duck Egg


Crab, Pork, Rice, and Salted Duck Egg
1/4 cup glutinous rice, soaked for one hour
3 Tablespoons long grain white rice
1 Tablespoon black rice, soaked for one hour by itself
1 half pound or larger crab, its meat removed from shell, and coarsely chopped
2 Chinese black mushrooms, soaked for half hour, stems removed and discarded, caps coarsely chopped
3 Tablespoons minced or ground pork
3 fresh shrimp, peel and black veins removed and discarded
2 salted duck yolks
3 slices peeled and minced fresh ginger
1 scallion, minced
3 shallots, peeled and minced
1 lotus leaf, soaked until soft, about half an hour
2 Tablespoons Yunnan or Smithfield ham, minced
2 teaspoons Chinese rice wine
1. Soak each rice separately for one hour, then drain and mix them together.
2. Rinse the crab meat and drain well, and mix with the minced black mushrooms, minced pork, shrimp, salted duck yolks, minced ginger, scallion, and the shallot and set aside.
3. Steam the rice mixture over boiling water for twenty-five minutes, stir, and then mix with the crab meat mixture. Put lotus leaf on a bamboo steamer tray, gently mix in the ham and rice wine into the top of the rice mixture. Spread this evenly in the center of the lotus leaf, wrapping the outside area with no rice on it over the rice patting it down.
4. Steam over boiling water for twelve to fourteen minutes, then remove to a pre-heated platter, and serve opening the lotus leaf partway and putting a serving spoon on it.

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