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| Happy Family Recipe |
Category: Other / Meats
Rating:
N/A
Servings: 6
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Ingredients
2 oz beche-de-mer (up to)
4 dried black mushrooms
1/2 cup chicken breast
1 water to cover
1/2 lb lean pork
1 1/2 teaspoon soy sauce
1 1/2 teaspoon sherry
1/2 teaspoon salt
1/4 teaspoon sugar
1/2 cup smoked ham
1/2 cup bamboo shoots
1/8 lb snow peas
2 tablespoon oil
1 cup stock
1/2 teaspoon salt
1/2 teaspoon sugar
2 teaspoon cornstarch
2 tablespoon water
Cooking Directions:
1. Soak and boil beche-de-mer; cut in 1/2-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 , ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
meats
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