| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Soup |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Beef shank |
| 6 |
c |
Water |
| 1 |
lb |
Chinese white turnips |
| 2 |
|
White onions |
| 1 |
ts |
Salt |
| 1 |
ds |
Pepper |
INSTRUCTIONS
1. Cut beef in 1-inch cubes. Place in saucepan with cold water and bring
to a boil. Then reduce heat and skim several times to clear. Simmer,
covered, 1 hour.
2. Peel and dice turnips; peel and quarter onions. Add to pan and
simmer, covered, 30 minutes more.
3. Season with salt and pepper. Simmer another minute.
VARlATIONS: For the beef, substitute pork or an uncooked chicken
carcass.
Add with beef 1 Piece dried tangerine peel (soaked).
Add with vegetables 1 tomato, peeled and diced; and either 1 carrot or 4
water chestnuts, diced.
Add with seasonings 1 tablespoon soy sauce and/or 1 teaspoon sherry.
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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