Steamed duck with bamboo shoots

Yield: 4 Servings

Measure Ingredient
4 Dried black mushrooms
1 Duck; 3 to 4 pounds
4 cups Water
⅛ pounds Smoked ham
½ cup Bamboo shoots
1 Scallion stalk
2 slices Fresh ginger root
1 teaspoon Salt

1. Soak dried mushrooms.

2. Wipe duck with a damp cloth. Place in a large heatproof bowl and add cold water.

3. Cut ham and bamboo shoots in ¼-inch slices and scallion stalk in 1-inch sections; slice ginger root; cut soaked mushrooms in half if large.

Arrange over duck.

4. Steam by the bowl-in-a-pot method until duck is tender (about 2 hours).

See "HOW-TO SECTION". Sprinkle with salt and serve.

VARIATION: For the ham and vegetables, substitute 4 medium parsnips, peeled and cut in half lengthwise.

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

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