| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Eggs |
Chinese |
Soup |
4 |
Servings |
INGREDIENTS
| 1/4 |
lb |
Fish's maw |
| 6 |
|
Water chestnuts |
| 2 |
tb |
Smoked ham |
| 1 |
|
Egg |
| 1 |
tb |
Cornstarch |
| 3 |
tb |
Water |
| 6 |
c |
Stock |
INSTRUCTIONS
1. Soak fish's maw, then dice.
2. Dice water chestnuts. Mince ham. Beat egg lightly. Blend cornstarch
and Cold water to a paste.
3. Bring stock to a boil. Add fish's maw and water chestnuts, and
simmer, covered, 30 minutes.
4. Add cornstarch paste and cook, stirring, until soup thickens and is
smooth.
5. Remove pan from heat; stir in beaten egg. Garnish with minced ham.
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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