| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Soup | 8 | Servings |
INGREDIENTS
| 1 | ga | Chicken stock |
| 1/4 | lb | Dried Black mushrooms; diced |
| 3 | oz | Chicken meat; diced |
| 3 | oz | Fresh pork; diced |
| 3 | oz | Shrimp; diced |
| Salt and pepper to taste | ||
| 1 | lb | Winter melon; diced |
INSTRUCTIONS
Heat the chicken stock to boiling; add the black mushrooms and cook 5 minutes. Add the chicken and pork; cook an additional 5 minutes. Add the melon and shrimp. Cook until the melon is tender. Add salt and pepper to taste and serve while hot. PLUM BLOSSOM STEMMONS FREEWAY NORTH, DALLAS WINE: WANG FU From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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