| 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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