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Eight Immortals Crossing the Sea

Mixed Meats and/or Seafoods

Eight Immortals Crossing the Sea
½ pound cooked boneless and skinless breast of chicken, minced finely
1/4 cup shark’s fin, cut finely
½ pound fresh sea cucumber, cut finely
1/8 pound canned or cooked fresh abalone, cut finely
1/8 pound fish bone jelly
1/4 cup fish maw, soaked and cut in fine strips
1/4 cup shrimp, peeled, its veins removed and discarded, each cut in four thin pieces
1/4 pound any white fish, skinless and boneless, minced, with come cooked and set aside as garnish
1/8 cup cooked Jinan ham, minced
1/8 pound asparagus, cut in one-quarter-inch pieces
2 Tablespoons minced fresh peeled ginger
3 Tablespoons Chinese rice wine
few leaves of bok cai, coarsely cubed, some set aside as garnish
3 cups chicken stock
2 Tablespoons lard or chicken fat or a mixture of both
1. Prepare all the solid ingredients, arranged artfully in eight sections at the bottom of a large soup bowl.
2. Put the ginger and the bok cai neatly on the sections not disturbing their display.
3. Boil the stock and the fat in a small pot and pour carefully over the eight sections of food. Then pass the bowl and allow the diners to take their own solid and liquid foods after putting the garnish on them.

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