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Li Zhi, Chayote, and Oyster Soup

Soups and Congees

Li Zhi, Chayote, and Oyster Soup
5 sugared hawthorns on a stick, minced
5 li zhi, skins peeled, they and the pits discarded
1 dried oyster, rinsed in hot water, drained, and slivered
2 large chayote, slivered
1 pound chicken breasts, cut in thin strips
1 carrot, peeled and minced
5 slices fresh ginger, mincer
2 large Chinese black mushrooms, soaked, stems discarded, caps and slivered
5 cloves fresh garlic, peeled and slivered

1. Put peeled li zhi in two cups of boiling water and set aside, than after half an hour mix them with the preserved ones on a stick.
2. Put the slivered dried oyster pieces in a quart of boiling water and simmer them for twenty minutes.
3. Then add the chayote, chicken breasts, and carrot pieces and simmer for ten minutes, then mash this mixture gently.
4. Now add two more cups of boiling water, the ginger, black mushroom pieces and the garlic, reduce the heat and simmer for one hour, then stir well, and serve in individual soup bowls.

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