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Giblets and Rice Wine Lees


Giblets and Rice Wine Lees
1/2 pound duck or chicken hearts
1/2 pund duck or chicken stomachs, each cut in half, and discard the stomach linings
1/2 pound duck or chicken necks, each cut into two-inch pieces
1/2 pound duck or chicken livers, each cut in half or thickly slice them
2 cups chicken broth
3 Tablespoons red wine lees
1 Tablespoon cornstarch mixed with two tablespoons cold water
2 Tablespoons rice wine
1/2 teaspoon salt
1/2 teaspoon sugar
1 Tablespoon chicken fat
1. Simmer hearts, stomachs, and necks in three cups of water for two hours. Drain and set aside. Use the liquid for another purpose.
2. Put livers in boiling water and blanch for one minute, remove, drain, and set aside; discard this liquid.
3. Put chicken broth and red wine lees, into a pan and simmer for five minutes, then add hearts, stomachs, and the necks and simmer for ten to fifteen minutes. Add rice wine, salt, and sugar, then the livers, chicken fat, and the cornstarch liquid mix. Bring to the boil, stir until thickened, then serve.

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