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Penis with Seafood

Mixed Meats and/or Seafoods

Penis with Seafood
1 or 2 pig penis, urinary duct(s) removed
2 dried scallops
3 Tablespoons dried shrimp
½ raw chicken
½ pound pork shoulder
2 quarts chicken stock
1 cup dried mixed cloud and wood ear mushrooms, chopped very coarsely
1 teaspoon salt
1 Tablespoon dark soy sauce
2 Tablespoons Chicken fat
2 Tablespoons Chinese rice wine
1 teaspoon Sichuan pepper, crushed
2 cloves garlic, peeled and sliced
4 slices fresh ginger
4 Tablespoons cornstarch mixed with same amount of cold water
2 scallions, cut in half-inch pieces
2 sprigs fresh coriander, cut into one-inch pieces
1 cup cooked black, red, or white rice
1. Simmer the penis, scallops, shrimp, chicken, and pork shoulder in two quarts boiling water for one hour. Drain and discard the water, and cut the penis into half-inch rings; and cut all other meat likewise, discarding any fat and bones. Cut the shrimp into half-inch pieces, and shred the scallops.
2. Put all meat and sea foods into a large pot, add the chicken stock, mushrooms, salt, soy sauce, chicken fat, rice wine, Sichuan peppers, garlic, and ginger and bring to the boil. Reduce heat to low, and simmer for one hour, then return it to the boil and stir in the cornstarch mixture, stirring until the sauce clears. Pour into a serving tureen, and put the scallions and coriander on top. Serve into one-quarter-filled individual rice bowls, each with a few tablespoons of cooked rice.

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