Fish's maw soup #2
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | pounds | Fish's maw |
| ½ | cup | Chicken |
| 6 | Water chestnuts | |
| ¼ | pounds | Spinach (up to) |
| 2 | tablespoons | Smoked ham |
| 6 | cups | Stock |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Soy sauce |
| 1 | dash | Pepper |
Directions
1. Soak fish's maw, then dice.
2. Dice chicken and water chestnuts. Cut spinach leaves in 2-inch sections. Mince ham.
3. Bring stock to a boil. Add diced ingredients and simmer, covered, 30 minutes.
4. Add spinach and simmer, uncovered, 3 minutes. Stir in salt, soy sauce and pepper. Garnish with minced ham.
VARIATIONS: For the spinach, substitute Chinese lettuce or mustard cabbage and simmer, uncovered, 6 minutes.
For the chicken, substitute 2 slices smoked ham, cut in strips. Omit ham garnish.
For the water chestnuts and spinach, substitute 4 dried black mushrooms (soaked) and ½ cup bamboo shoots, both cut in strips. Add both in step 4, and simmer, covered, 6 minutes. (For color, garnish soup with 4 or 5 blanched snow peas.)
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .