| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Grains |
Chinese |
Soup |
4 |
Servings |
INGREDIENTS
| 1/4 |
lb |
Fish's maw |
| 1/2 |
c |
Chicken |
| 6 |
|
Water chestnuts |
| 1/4 |
lb |
Spinach (up to) |
| 2 |
tb |
Smoked ham |
| 6 |
c |
Stock |
| 1 |
ts |
Salt |
| 1 |
ts |
Soy sauce |
| 1 |
ds |
Pepper |
INSTRUCTIONS
1. Soak fish's maw, then dice.
2. Dice chicken and water chestnuts. Cut spinach leaves in 2-inch
sections. Mince ham.
3. Bring stock to a boil. Add diced ingredients and simmer, covered, 30
minutes.
4. Add spinach and simmer, uncovered, 3 minutes. Stir in salt, soy sauce
and pepper. Garnish with minced ham.
VARIATIONS: For the spinach, substitute Chinese lettuce or mustard
cabbage and simmer, uncovered, 6 minutes.
For the chicken, substitute 2 slices smoked ham, cut in strips. Omit ham
garnish.
For the water chestnuts and spinach, substitute 4 dried black mushrooms
(soaked) and 1/2 cup bamboo shoots, both cut in strips. Add both in step 4,
and simmer, covered, 6 minutes. (For color, garnish soup with 4 or 5
blanched snow peas.)
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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