Yield: 4 Servings
|4||Dried black mushrooms|
|1||Duck; 3 to 4 pounds|
|⅛ pounds||Smoked ham|
|½ cup||Bamboo shoots|
|2 slices||Fresh ginger root|
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, .