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Many-shredded Soup with Celtuce

Soups and Congees

Many-shredded Soup with Celtuce
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
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.

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