| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Chicken giblets |
|
|
Water to cover |
| 4 |
|
Cakes bean curd |
| 2 |
c |
Stock |
| 1/2 |
ts |
Salt |
| 1 |
ds |
Pepper |
| 2 |
ts |
Cornstarch |
| 3 |
tb |
Water |
INSTRUCTIONS
1. Place chicken giblets in a saucepan with cold water. Bring to a boil;
then simmer, covered, 30 minutes. Drain, discarding liquid. Dice giblets
and bean curd.
2. Rinse out saucepan. Add stock and bring slowly to a boil. Add giblets
and bean curd along with salt and pepper. Cook only to heat through.
3. Blend cornstarch and cold water to a paste. Then stir in to thicken and
serve.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Have you kept your promise to God?”