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Fish Shreds Stew

Fish and Seafood

Fish Shreds Stew
1 pound boneless and skinless firm fish, cut into thin strips
1 chicken skinless and boneless chicken thigh, cut into thin strips
1 Tablespoon light soy sauce
1/2 Tablespoon oyster sauce
1 square or teaspoon of fuyi which is fermented bean curd, mashed
2 Tablespoons water chestnut flour
3 cups chicken broth
2 Tablespoons minced Yunnan ham
1/4 cup wood ear fungi, soaked in warm water for twenty minutes, then shredded
1 small red pepper, seeded and cut into thin strips
1 small piece pickled mustard green, cut into thin strips
1. In a small bowl, put the strips of fish and chicken meat, soy sauce, oyster sauce, fuyi, and the water chestnut flour. Stir gently and allow to sit for half an hour.
2. Into a medium-size pot, put the broth, ham, and strips of wood ear fungi. Bring to the boil reduce the heat, then add the fish-chicken mixture and simmer for twenty minutes. Add the slivered red pepper and the mustard green, simmer another ten minutes, then serve.

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