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CATEGORY CUISINE TAG YIELD
Seafood, Meats, Grains Chinese Soup 6 Servings

INGREDIENTS

3 3/4 c Basic stock
2 oz Fresh fish fillets, cut into
cubes preferably sole
flounder or other mild
tasting white fish
2 oz Fresh crabmeat
3 Shrimp, shelled
deveined cut in 1/2"
pieces
1/2 c Fresh green peas
1/2 lb Fresh mushrooms, sliced 1/3"
thick
1 3" square bean curd, diced
into small cubes
1 t Accent
1/3 t Sugar
1/2 t White pepper
1/4 t Sesame oil
1 t Cornstarch dissolved in
1/4 c Water
4 lb Chicken parts
3 lb Pork
3 gl Scalding hot water

INSTRUCTIONS

Bring stock to a full boil in a deep pot. Be sure to have all
ingredients ready in order to proceed quickly.  Add the remaining
ingredients except the dissolved cornstarch. Cook over medium heat
until the shrimp turn pink. Stir in the dissolved cornstarch,  swirling
with a large spoon until the soup thickens evenly. Serve at  once.
NOTE: When cooking seafood in a soup, always add a little more salt
than sugar. To vary the flavor and texture, swirl one or two beaten
egg whites into the broth after adding the dissolved corn starch. The
egg white will congeal immediately. May serve with Chinese noodles.
BASIC STOCK: Place the chicken and pork in a large kettle or stock
pot. Cover with the hot water and bring to a boil.  Skim all foam and
solids that appear ont he surface of the liquid in the pot.  When
liquid is clear, reduce heat and simmer at least 3 hours.  Remove all
fat that appears on the top of the liquid.  GOLDEN PALACE  7TH STREET
N.W., WASHINGTON D.C.  BEVERAGE: TSING TAO BEER  From the <Micro
Cookbook Collection of Chinese Recipes>.  Downloaded  from Glen's MM
Recipe Archive, http://www.erols.com/hosey.

A Message from our Provider:

“God will let you get away with it until suddenly . . .”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1139
Calories From Fat: 910
Total Fat: 100.8g
Cholesterol: 155mg
Sodium: 2972.8mg
Potassium: 872.8mg
Carbohydrates: 20g
Fiber: <1g
Sugar: 10.9g
Protein: 35.4g


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