Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Beef shank |
| 6 cups | Water |
| 1 pounds | Chinese white turnips |
| 2 \N | White onions |
| 1 teaspoon | Salt |
| 1 dash | Pepper |
1. Cut beef in 1-inch cubes. Place in saucepan with cold water and bring to a boil. Then reduce heat and skim several times to clear. Simmer, covered, 1 hour.
2. Peel and dice turnips; peel and quarter onions. Add to pan and simmer, covered, 30 minutes more.
3. Season with salt and pepper. Simmer another minute.
VARlATIONS: For the beef, substitute pork or an uncooked chicken carcass.
Add with beef 1 Piece dried tangerine peel (soaked).
Add with vegetables 1 tomato, peeled and diced; and either 1 carrot or 4 water chestnuts, diced.
Add with seasonings 1 tablespoon soy sauce and/or 1 teaspoon sherry.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .