| 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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