Serves: 6
Total Calories: 216
1. Soak and boil bêche-de-mer cut in 1/2-inch sections. Soak dried mushrooms.
2. Place chicken breast in water. Bring to a boil then simmer, covered, 30 minutes. Let cool then skin, bone and dice.
3. Mince or grind pork. Blend well with soy sauce, sherry, salt and sugar form into 8 walnut-size balls.
4. Dice ham. Slice bamboo shoots. Stem snow peas and cut in half then blanch. (See HOW-TO, Vegetables: To blanch.) Cut soaked mushrooms in half.
5. Heat oil. Quickly brown porkballs on all sides, then remove from pan.
6. Add stock to pan and bring to a boil. Stir in mushrooms and bamboo shoots to heat, then return porkballs. Cook, covered, 5 minutes over medium heat.
7. Add bêche-de-mer, diced chicken and ham, the remaining salt and sugar. Cook, covered, 3 to 4 minutes more.
8. Meanwhile blend cornstarch and cold water to a paste, then stir in to thicken. Stir in snow peas only to heat through and serve at once.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Happy Family recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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