What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 6961680 times

Connect me to:
Book reviews
Letters to the Editor
Newmans News and Notes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2024)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Categories & Topics

Eight Immortals Crossing The Sea

Mixed Meats and/or Seafoods

Eight Immortals Crossing The Sea
½ pound cooked boneless and skinless breast of chicken, finely minced
1/4 cup shark’s fin, cooked and finely minced
½ pound sea cucumber, cooked and finely minced
1/8 pound canned cooked abalone, finely cut
1/4 cup fish maw, soaked and cut into thin strips
1/4 cup shrimp, cooked, veins removed and discarded, then minced
1/4 pound and white fish, skinless and boneless, then minced
1/8 pound asparagus, cut into one-quarter-inch pieces
2 Tablespoons minced fresh peeled ginger
3 Tablespoons Chinese rice wine
1 few leaves of bok cai cut into small cubes
3 cups chicken stock
2 Tablespoons lard or chicken fat, melted
1. Prepare all the solid ingredients and arrange artfully at the bottom of a large soup bowl, then put the ginger and the bok cai neatly over them.
3. In a small pot, boil the stock and rendered fat and carefully pour this over the solid ingredients not disturbing them. Let the diners take both solids and liquid into their own soup bows and enjoy this honorific soup.

Flavor and Fortune is a magazine of:

Copyright © 1994-2024 by ISACC, all rights reserved
3 Jefferson Ferry Drive
S. Setauket NY 11720