鹹湯圓 Savory Sticky Rice Balls
材料 Ingredients
白蘿蔔 1條 / 1 radish
豬肉 240克 / 240g pork
櫻花蝦米 1湯匙 / 1 tablespoon dried sakura shrimps
冬菇 8-10隻 / 8-10 dried shiitake mushrooms
旺菜 1個 / 1 Chinese cabbage
鯪魚肉 200克 / 200g minced carp fish paste
芫茜 2札 / 2 stalks coriander
芹菜 1小札 / 1 small bunch Chinese celery
白胡椒粉 適量 / ground white pepper, to taste
麻油 適量 / sesame oil, to taste
雞殼 1隻 / 1 chicken carcass
水 1500毫升 / 1500ml water
湯圓材料 Dumpling ingredients
糯米粉 150克 / 150g glutinous rice flour
糖 1/2茶匙 / 1/2 teaspoon sugar
鹽 1/2茶匙 / 1/2 teaspoon salt
暖開水 約150毫升 / around 150ml warm water
豬肉醃料 Marinade for pork
生抽 1湯匙 / 1 tablespoon light soy sauce
酒 1茶匙 / 1 teaspoon cooking wine
生粉 1茶匙 / 1 teaspoon cornstarch
做法 Method
1. 冬菇用350毫升水浸軟、切條，冬菇水留起備用。
Soak the mushrooms in 350ml water until soft and cut into strips. Save the mushroom water for later use.
2. 白蘿蔔去皮，切條；旺菜、芫茜和芹菜，切細件。
Peel the radish and cut into strips. Cut the Chinese cabbage, coriander and Chinese celery into small pieces.
3. 在鍋中加入1500毫升水和冬菇水350毫升，開大火煲滾。水滾後加入雞殼，大火煲10分鐘，直至氣閥門跳動，轉用細火煲30分鐘，煲時保持氣閥門跳動。
Add 1500ml water and 350ml mushroom soaking water in a pot and bring it to a vigorous boil over high heat. Add the chicken carcass and boil for 10 mins over high heat until the Vapo-valve starts to click. Turn to low heat and boil for 30 minutes. Keep the valve clicking while cooking.
4. 豬肉切幼條，下醃料醃15分鐘備用。
Cut the pork into thin strips, add the marinade and sit for 15 minutes.
5. 在另一鍋中加少許油，開中火加熱至待有少許白煙升起，放入鯪魚肉並輕輕壓扁，煎至兩面金黃，盛起稍放涼後便可切條備用。
In another pot, add a little oil and heat it over medium heat. When smoke emerges, add the fish paste and flatten it gently. Pan-fry until both sides are golden brown. Remove and let it cool slightly. Cut into strips for later use.
6. 在鍋中加油，開中火加熱，放入冬菇絲、櫻花蝦米、豬肉絲、白蘿蔔條、旺菜爆炒。
Add oil to the pot and heat it over medium heat. Add and stir-fry the shredded mushrooms, sakura shrimps, shredded pork, radish strips and Chinese cabbage.
7. 在雞湯煲中夾起雞殼，將雞湯加入步驟6的鍋中，覆蓋食材。煲滾後放入已煎好的鯪魚肉，轉細火煮約15分鐘。
Remove the chicken carcass from the pot of chicken soup. Pour the chicken soup into the pot in Step 6 until covering the ingredients. Bring it to a boil. Then add the pan-fried fish paste, turn to low heat and simmer for about 15 minutes.
8. 在碗中加入糯米粉、糖和鹽，分幾次將暖開水加入糯米粉並拌勻。暖水未必需要完全用光，如太濕可酌量加糯米粉，直至揉成粉糰即可。
Add glutinous rice flour, sugar and salt into a mixing bowl. Add a little warm water several times while mixing. It may not be needed to use up the 150ml warm water. If the mixture is too wet, add some more rice flour until it can be kneaded into a dough.
9. 粉糰分成兩半，各搓成長條並切成小份，搓圓成湯丸。(未煮的湯圓，須用濕毛巾遮蓋，以免變乾)
Divide the dough into two halves, roll each into a long strip, cut into small portions, and form balls. Cover the uncooked rice balls with a damp towel to prevent them from drying out.
10. 將湯丸放入步驟7的鍋中煮至浮起，熄火後下少許胡椒粉調味。
Put the rice balls in the pot in Step 7 and cook until they float. Turn off the heat and add a little ground white pepper to taste.
11. 撒上芹菜和芫茜粒便可趁熱享用。
Sprinkle the rick balls with chopped Chinese celery and coriander. Serve hot and enjoy!
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