Happy family

Yield: 6 Servings

Measure Ingredient
2 ounces Beche-de-mer (up to)
4 Dried black mushrooms
½ cup Chicken breast
Water to cover
½ pounds Lean pork
1½ teaspoon Soy sauce
1½ teaspoon Sherry
½ teaspoon Salt
¼ teaspoon Sugar
½ cup Smoked ham
½ cup Bamboo shoots
⅛ pounds Snow peas
2 tablespoons Oil
1 cup Stock
½ teaspoon Salt
½ teaspoon Sugar
2 teaspoons Cornstarch
2 tablespoons Water

1. Soak and boil beche-de-mer; cut in ½-inch sections. Soak dried mushrooms.

2. Place chicken breast in water. Bring to a boil; then simmer, covered, 30 minutes. Let cool; then skin, bone and dice.

3. Mince or grind pork. Blend well with soy sauce, sherry, salt and sugar; form into 8 walnut-size balls.

4. Dice ham. Slice bamboo shoots. Stem snow peas and cut in half; then blanch. (See "HOW-TO SECTION".) Cut soaked mushrooms in half.

5. Heat oil. Quickly brown porkballs on all sides, then remove from pan.

6. Add stock to pan and bring to a boil. Stir in mushmrooms and bamboo shoots to heat, then return porkballs. Cook, covered, 5 minutes over medium heat.

7. Add beche-de-mer, diced chicken and ham, the remaining salt and sugar. Cook, covered, 3 to 4 minutes more.

8. Meanwhile blend cornstarch and cold water to a paste, then stir in to thicken. Stir in snow peas only to heat through and serve at once.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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