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Immortal Eggs, Jiangsu Style


Immortal Eggs, Jiangsu Style
6 eggs, cooked in water just below the boiling point for ten minutes
1/4 pound finely chopped pork
2 Tablespoons Chinese rice wine
1 Tablespoon thin soy sauce
1 Tablespoon finely chopped ginger
1 Tablespoon cornstarch
1 cup corn oil
1/4 cup chicken stock
2 Tablespoons cornstarch mixed with two tablespoons cold water
1. Peel the eggs and cut each one in half the long way, and remove the yolks. Rice two yolks and save the others for some other use.
2. Mix pork, wine, soy sauce, ginger, cornstarch, and the riced egg yolks. Stuff some into the cavity where the yolks were.
3. Heat oil and deep-fry half the yolks, then drain and do the second half, draining them, as well.
4. Heat chicken stock and then add cornstarch -water mixture and the eggs, gently bring to the boil, and when the stock is thickened, serve the eggs, pouring sauce over them.

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