| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Chinese, Dim sum |
1 |
Servings |
INGREDIENTS
|
|
**** NO E ***** Karen Adler FNGP13B. Yield: 4 servings: |
| 30 |
|
Deep fried wontons* |
| 2 |
c |
Bok choy; sliced |
| 1/2 |
c |
Fresh pork butt; slice thin |
| 1/2 |
c |
Chicken breast; slice thin |
| 1 |
tb |
Light soy sauce |
| 1 |
ts |
Sesame oil |
| 1 |
ts |
Sherry |
| 1/2 |
c |
Canned abalone; thinly sliced |
| 4 |
md |
Shrimp;clean;shell; devein |
| 1 |
|
Green onion stalk; minced |
| 1 |
qt |
Chicken broth |
INSTRUCTIONS
MEAT MARINADE
*Recipe is included in this collection. PREPARATION: Mix sliced pork
and chicken with meat marinade for 1/2 hour. COOKING: Bring chicken broth
to a boil. Add pork, chicken, bok choy and cook for 1 minute. Add shrimp
and fried wontons, cook until wontons are heated through. Add
abalone and green onion last and heat for 1/2 minute more. Serve. DO
AHEAD NOTES: Do through preparation. COMMENTS: This is a slightly
different version of the more familiar wonton soup. Here, the wontons are
deep fried first then put into the broth, which makes the wonton
wrappers produce a most interesting texture and flavor. Of course, if
you want to make wonton soup, just drop the wrapped wontons into the
broth. But you owe it to your curiosity to give this recipe a try. Source:
"Dim Sum" by Rhoda Fong Yee. Formatted for MM by Karen Adler FNGP13B.
Posted to MC-Recipe Digest V1 #174
Date: 29 Jul 96 11:20:56 From: "steven.h.bergstein"
<steven.h.bergstein@ac.com>
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