| 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 |
sl |
Fresh ginger root |
| 1 |
ts |
Salt |
INSTRUCTIONS
1. Soak dried mushrooms.
2. Wipe duck with a damp cloth. Place in a large heatproof bowl and add
cold water.
3. 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.
4. 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.
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