Squab soup and ginseng root

Yield: 4 Servings

Measure Ingredient
2 \N Squabs
1 \N Or
2 slices Fresh ginger root
½ cup Ginseng root
6 cups Stock
⅓ cup Sherry
1 teaspoon Soy sauce
1 teaspoon Salt

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, .

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