|3¾ cup||Basic stock|
|2 ounces||Fresh fish fillets; cut into cubes (preferably sole; flounder or other mild tasting white fish)|
|2 ounces||Fresh crabmeat|
|3 larges||Shrimp; shelled, deveined; cut in 1/2" pieces|
|½ cup||Fresh green peas|
|½ pounds||Fresh mushrooms; sliced 1/3" thick|
|1||3" square bean curd; diced into small cubes|
|½ teaspoon||White pepper|
|¼ teaspoon||Sesame oil|
|1 teaspoon||Cornstarch dissolved in|
|4 pounds||Chicken parts|
|3 gallons||Scalding hot water|
Bring stock to a full boil in a deep pot. Be sure to have all ingredients ready in order to proceed quickly. Add the remaining ingredients except the dissolved cornstarch. Cook over medium heat until the shrimp turn pink.
Stir in the dissolved cornstarch, swirling with a large spoon until the soup thickens evenly. Serve at once.
NOTE: When cooking seafood in a soup, always add a little more salt than sugar. To vary the flavor and texture, swirl one or two beaten egg whites into the broth after adding the dissolved corn starch. The egg white will congeal immediately. May serve with Chinese noodles. BASIC STOCK: Place the chicken and pork in a large kettle or stock pot. Cover with the hot water and bring to a boil. Skim all foam and solids that appear ont he surface of the liquid in the pot. When liquid is clear, reduce heat and simmer at least 3 hours. Remove all fat that appears on the top of the liquid.
7TH STREET N.W., WASHINGTON D.C.
BEVERAGE: TSING TAO BEER
From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, .
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