| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains, Eggs |
Chinese |
Vegetable |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Bamboo shoots |
| 1/2 |
c |
Chicken breast |
| 1/2 |
c |
Smoked ham |
| 1/4 |
c |
Water chestnuts |
| 2 |
|
Egg whites |
| 1 |
tb |
Cornstarch |
|
|
Chinese parsley |
INSTRUCTIONS
1. Cut bamboo shoots lengthwise in 2-inch strips.
2. Mince chicken together with smoked ham and water chestnuts.
3. Blend egg whites with cornstarch; then add to minced ingredients and mix
to a smooth paste.
4. Roll bamboo strips one at a time in the paste to coat well and arrange
on a heatproof dish.
5. Steam for 10 minutes (see "How-to Section"). Serve hot, garnished with
Chinese parsley.
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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