Squab soup and ginseng root
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Squabs | |
| 1 | Or | |
| 2 | slices | Fresh ginger root |
| ½ | cup | Ginseng root |
| 6 | cups | Stock |
| ⅓ | cup | Sherry |
| 1 | teaspoon | Soy sauce |
| 1 | teaspoon | Salt |
Directions
1. Disjoint squabs. Cut ginger root and ginseng root in ⅛-inch slices.
2. Bring stock to a boil. Add squabs and sherry and simmer, covered, 20 minutes.
3. Add soy sauce, ginger and ginseng root. Simmer, covered, 45 minutes more. Season with salt.
NOTE: When purchasing ginseng root, be sure to specify it's for soup.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .