Wednesday, February 9, 2011

Mold San-Sze Soup

6 oz. chicken meat or lean pork
4 oz. ham or Canadian bacon
2 eggs or shredded snow peas
2 bamboo shoots or turnip
1 black dried mushroom
2 green onions
3 slices ginger
2 t. salt
6 cups soup stock
1/2 T. chicken grease

Boil the chicken in 8 cups of boiling water with green onion and ginger for about 20 minutes. Remove the chicken, let cool, save the soup stock about 6 cups for later use.

Tear the cold chicken into shreds. Cut ham into thin strips.

Peel and boil whole bamboo shoots about 10 minutes, cut into thin strips. Soak mushroom in warm water and remove the stem.Using a frying pan to make two thin pancakes, with the beaten eggs. cute into thin strips

In a medium size bowl put the mushroom upside down in the center arrange the shredded chicken, ham egg attractively in the bottom of the bowl.

Add bamboo strips in the center, sprinkle 1/2t t. salt and 1/2 cup of soup stock then steam for 20 mins.

Put the steamed dish into a large soup bowl. Bring the soup stock to a boil an season to taste. (Add salt and chicken grease). Pour it around the steamed bowl. REmove the steamed bowl and serve

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