| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Soup |
4 |
Servings |
INGREDIENTS
| 2 |
|
Or |
| 3 |
|
Dried black mushrooms |
| 1 |
c |
Cooked chicken |
| 1/4 |
c |
Smoked ham |
| 2 |
c |
Chinese cabbage |
| 2 |
tb |
Oil |
| 1/2 |
c |
Stock |
| 1/2 |
ts |
Salt |
| 1 |
tb |
Cornstarch |
| 2 |
tb |
Water |
INSTRUCTIONS
1. Soak dried mushrooms.
2. Slice cooked chicken and soaked mushrooms. Shred ham and Chinese
cabbage.
3. Heat oil. Add cabbage and stir-fry to soften (about 3 minutes).
4. Add chicken, ham and mushrooms; stir-fry 1/2 minute more. Add stock and
salt and heat quickly.
5. Meanwhile blend cornstarch and cold water to a paste; then stir in to
thicken mixture. Arrange as a topping over noodles in soup and serve.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“REMEMBER! Only _you_ can prevent forever fires!”