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Pan Xi Mushroom Soup

Soups and Congees

Pan Xi Mushroom Soup
1½ teaspoons dried broken dong gu mushroom pieces, soaked until soft in one cup warm water, drain and save it
½ teaspoon fresh ginger
1 scallion, coarsely chopped
1 Tablespoon rendered chicken fat
½ pound bok cai hearts
½ teaspoon salt
6 cups superior chicken stock
2 Tablespoons Shao Xing rice wine
dash ground white pepper
1 teaspoon sesame oil
½ Tablespoon cornstarch mixed with a little stock
1 teaspoon rendered chicken fat
½ teaspoon crab roe

(as told to us>
1. Drained the mushrooms of course, mix them with the chopped fresh ginger and scallions, also the salt, granulated sugar, too.
2. Add very hot superior soup, the reserved mushroom water, and Shao Xing rice wine, pepper, sesame oil, the cornstarch mixture and chicken fat. Mix them, then top with the crab roe and serve it very hot.

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