Squab Soup And Ginseng Root
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chinese | Soup | 4 | Servings | |
INGREDIENTS
| 2 | Squabs | |
| 1 | Or | |
| 2 | Fresh ginger root | |
| 1/2 | c | Ginseng root |
| 6 | c | Stock |
| 1/3 | c | Sherry |
| 1 | t | Soy sauce |
| 1 | t | Salt |
INSTRUCTIONS
Disjoint squabs. Cut ginger root and ginseng root in 1/8-inch slices. Bring stock to a boil. Add squabs and sherry and simmer, covered, 20 minutes. 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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Nutrition (calculated from recipe ingredients)
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Calories: 379
Calories From Fat: 141
Total Fat: 15.7g
Cholesterol: 22.6mg
Sodium: 3780.7mg
Potassium: 494.4mg
Carbohydrates: 43.3g
Fiber: <1g
Sugar: 8.6g
Protein: 11.5g