| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chinese | Soup | 4 | Servings | |
INGREDIENTS
| 2 | Squabs | |
| 1 | Or | |
| 2 | sl | Fresh ginger root |
| 1/2 | c | Ginseng root |
| 6 | c | Stock |
| 1/3 | c | Sherry |
| 1 | ts | Soy sauce |
| 1 | ts | Salt |
INSTRUCTIONS
1. Disjoint squabs. Cut ginger root and ginseng root in 1/8-inch slices. 2. Bring stock to a boil. Add squabs and sherry and simmer, covered, 20 minutes. 3. Add soy sauce, ginger and ginseng root. Simmer, covered, 45 minutes more. Season with salt. NOTE: When purchasing ginseng root, be sure to specify it's for soup. 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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