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Water Shield Casserole

Mixed Meats and/or Seafoods

Water Shield Casserole
1/2 pound chicken, white meat only, no skin nor bone, cut into thin strips
1 pound any white fish, skinless and boneless
2 pork kidneys, veins cut away and discarded, kidneys cut into thin strips
1/2 cup water shield vegetable, fresh and blanched, or drained from its bottle, liquid discarded
6 cups chicken stock 2 bouillon cubes
1 scallion, green part cut thin and on an angle, white part minced
5 slices fresh ginger, peeled and slivered
1 tablespoon coarse salt
3 Tablespoons thin soy sauce
3 Tablespoons 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 broth and the bouillon cubes into the chafing dish or hot pot and bring to the boil, then reduce the heat to low.
3. Put white part of the scallion, the ginger, salt, soy sauce, both white and back vinegar, and the sugar into the pot; and provide each diner with a long-handles fork to cook their own chicken, fish, kidney, and vegetable to their liking of doneness.
4. Replenish the stock as it gets depleted. Serve it as a soup at the meal's end.

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