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Meats Chinese Poultry 8 Servings

INGREDIENTS

6 Dried black mushrooms
1 Duck; 6 to 7 pounds
8 c Water
1/2 c Bamboo shoots
2 sl Fresh ginger root
1/2 lb Smoked ham
1 ts Salt

INSTRUCTIONS

1. Soak dried mushrooms.
2. Wipe duck with a damp cloth. Place in a large heavy pan with water and
bring to a boil. Skim off fat.
3. Meanwhile slice bamboo shoots and ginger root. Add to pan, along with
smoked ham (in one piece) and soaked mushrooms.
4. Bring to a boil; then simmer, covered, until duck is tender (2 to 2-1/2
hours). Add salt and simmer 5 minutes more.
5. Remove duck, ham and vegetables. Let ham cool slightly; then slice.
Place duck in a deep bowl. Lay ham slices over its breast. Garnish with
vegetables.
6. Reheat soup. Add to bowl and serve.
VARIATION: In step 4, during the last 30 minutes of cooking, add 2 pounds
Chinese lettuce, cut in 1-inch strips. In step 5 place lettuce at the
bottom of the bowl, with the duck, vegetables and ham on top. Then pick up
step 6.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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