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Water Shield Casserole

Mixed Meats and/or Seafoods

Water Shield Casserole
½ pound chicken, white meat only, no skin nor bone, and cut the meat into thin strips
1 pound any white fish
2 pork kidneys, veins cut away and discarded, the kidneys cut into thin strips
½ cup water shield vegetable, rinsed
6 cups chicken stock
2 bouillon cubes
1 scallion, green part cut thin and on an angle, the white part minced
5 slices fresh ginger, peeled and slivered
1 to 2 teaspoons coarse salt
3 Tablespoons thin soy sauce
3 Tablespoons Chinese white vinegar
1 Tablespoon Chinese black vinegar
1 Tablespoon granulated sugar
1. Arrange chicken, fish, kidney strips and water shield on a platter near a chafing dish or hot pot.
2. Put four cups of the chicken stock and the bouillon cubes into the chafing dish or hot pot, and bring to a boil then reduce the heat to low.
3. Put white part of the scallion, ginger, salt, soy sauce, both vinegar amounts, and the sugar into the stock. Provide each diner with a long-handled fork to cook their own chicken, fish, kidney, and water shield to their liking.
4. Replenish the stock as it gets depleted. Serve at the meals end.

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