Josephine smartSidney Mintz
Discover Josephine Smart's delightful recipe inspired by her lunch companionship with Sid, the renowned scholar who surprisingly enjoys wotauyu (mallet) dishes during their CUHK visits.
Ingredients
- 1-2 lbs pork bones, heavily salted and kept overnight in the fridge
- 1 cup of rice (short or long grain)
- 8-10 cups of water
- 2-3 oz. fresh gingko nuts (vacuum pack) or dried gingko nuts
- 3 thousand year old eggs, shelled and diced (may use more if desired)
- green onions or chives, chopped
- coriander (optional), chopped
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