| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Poultry | 4 | Servings |
INGREDIENTS
| 4 | up to | |
| 6 | Dried black mushrooms | |
| 1/2 | lb | Chestnuts |
| 1 | Duck, 3 to 4 pounds | |
| 1/2 | lb | Lean pork |
| 1 | Scallion stalk | |
| 2 | Or | |
| 3 | Fresh ginger root | |
| 1 | c | Soy sauce |
| 4 | c | Water |
INSTRUCTIONS
Soak dried mushroons. Blanch and shell chestnuts. Wipe duck with a damp cloth and chop, bones and all, in 2-inch sections. Cut pork in 1-inch cubes. Place duck and pork in a heavy pan. Cut scallion stalk in 1-inch sections; slice ginger root. Add to pan, along with soy sauce, water, soaked mushrooms and chestnuts. Bring to a boil; then simmer, covered, until done (about 1-1/2 hours). 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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Nutrition (calculated from recipe ingredients)
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Calories: 288
Calories From Fat: 67
Total Fat: 7.4g
Cholesterol: 94.1mg
Sodium: 4604.4mg
Potassium: 766.8mg
Carbohydrates: 27.4g
Fiber: 2.1g
Sugar: 2.7g
Protein: 27.3g