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Soups and Congees
6 cups chicken stock
1 pound pumpkin, peeled and chopped coarsely
1 Tablespoon preserved Sichuan vegetables
1 teaspoon ground white pepper
3 baby bok cai, minced
½ teaspoon salt
1. Boil the stock in a three quart pot with the chicken and
duck cubes and the pumpkin for ten minutes; mash the
pumpkin. if desired.
2. Mince, then add the preserved vegetables, the ground
pepper, bok cai, and the salt, and simmer three to five
minutes more, then serve in pre-heated soup bowl or a
large soup tureen.