Logo

What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Connect me to:
Home
Articles
Book reviews
Letters to the Editor
Newmans News and Notes
Recipes
Restaurant reviews

Article Index (all years, slow)
Article Index (2019)
Article Index (last 2 years)
Things others say
Related Links

Log In...
New User...
All Users...

Many-shredded Soup with Celtuce

Soups and Congees

Many-shredded Soup with Celtuce
Ingredients:
3 Chinese black mushrooms, soaked in warm water until soft, their stems removed and discarded
1/2 cup chicken breast, shredded and blanched for two minutes in boiling water
1/4 cup Jinhua or Smithfield ham, shredded
1 celtuce stem, peeled and cut into thin sticks; one can also shred the leaves if desired
1 small thin pork chop, fat discarded, meat shredded and blanched for four minutes in boiling water
1/2 teaspoon coarse salt
1 Tablespoon Chinese rice wine
5 cups chicken stock
Preparation:
1. Shred the black mushrooms and put them in a deep serving bowl.
2. Place the chicken breast, ham and celtuce shreds next to the mushrooms in a deep soup bowl.
3. Mix salt, rice wine and chicken stock and bring to a boil in a medium-size pot, then pour this over the mushroom and other shreds being careful not to disturb the pattern.
4. Allow to sit for two to three minutes, then serve into individual bowls at the table after everyone is seated.

                                                                                                                                                       
Flavor and Fortune is a magazine of:

Copyright © 1994-2019 by ISACC, all rights reserved
Address
3 Jefferson Ferry Drive
S. Setauket NY 11720