| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Chinese |
Frugal01 |
8 |
servings |
INGREDIENTS
| 2 |
qt |
Chicken stock; fresh or canned |
| 6 |
|
Dried Chinese mushrooms |
| 1 |
pn |
White pepper; or to taste |
| 1 |
c |
Chinese greens; bok choy or napa |
|
|
Bones from one roast duck |
| 3 |
|
Green onions; chopped |
| 1 |
ts |
Sesame oil |
| 1 |
c |
Cooked duck meat; cut julienned |
| 1 |
oz |
Cellophane noodles; see * Note |
|
|
Salt; to taste |
|
|
=== GARNISH === |
| 1 |
lg |
Egg; raw |
| 1 |
tb |
Chinese parsley; chopped |
INSTRUCTIONS
* Note: Found in Oriental Markets.
Soak the dried mushrooms in 1 cup warm water for about 1/2 hour. Bring the
chicken stock to a simmer and add the mushrooms and the water in which they
were soaked. Add the pepper, greens and bones. Simmer for 1 hour. Drain the
stock and discard all solids except the mushrooms. Cut the mushrooms
julienne and return to the stockpot. Add the green onions, sesame oil and
cooked duck meat, and taste for salt. Drop the noodles into the pot and
simmer until they are just tender, about 5 minutes. Place the soup in a
tureen and add the shelled raw egg, whole. It will cook on the way to the
table. Add the parsley garnish. Stir the egg into the soup at the table.
Comments: The Chinese are very frugal cooks. Little or nothing is wasted --
including the bones of the duck. This is easy and delicious.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 05-27-1992 issue -
The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
07-17-1994
Recipe by: Jeff Smith
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