Serves: 4
Total Calories: 144
1. Disjoint squabs. Cut ginger root and ginseng root in 1/8-inch slices.
2. Bring stock to a boil. Add squabs and sherry and simmer, covered, 20 minutes.
3. Add soy sauce, ginger and ginseng root. Simmer, covered, 45 minutes more. Season with salt.
NOTE: When purchasing ginseng root, be sure to specify it's for soup.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Squab Soup And Ginseng Root recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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