CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
Meats | Chinese | Poultry | 4 | Servings |
INGREDIENTS
4 | Dried black mushrooms | |
1 | Duck, 3 to 4 pounds | |
4 | c | Water |
1/8 | lb | Smoked ham |
1/2 | c | Bamboo shoots |
1 | Scallion stalk | |
2 | Fresh ginger root | |
1 | t | Salt |
INSTRUCTIONS
Soak dried mushrooms. Wipe duck with a damp cloth. Place in a large heatproof bowl and add cold water. Cut ham and bamboo shoots in 1/4-inch slices and scallion stalk in 1-inch sections; slice ginger root; cut soaked mushrooms in half if large. Arrange over duck. Steam by the bowl-in-a-pot method until duck is tender (about 2 hours). See "HOW-TO SECTION". Sprinkle with salt and serve. VARIATION: For the ham and vegetables, substitute 4 medium parsnips, peeled and cut in half lengthwise. 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:
“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 35
Calories From Fat: 10
Total Fat: 1.1g
Cholesterol: 63.5mg
Sodium: 778.4mg
Potassium: 100.4mg
Carbohydrates: 1.5g
Fiber: <1g
Sugar: <1g
Protein: 4.8g