Serves: 4
Total Calories: 161
1. Soak fish's maw, then dice.
2. Dice chicken and water chestnuts. Cut spinach leaves in 2-inch sections. Mince ham.
3. Bring stock to a boil. Add diced ingredients and simmer, covered, 30 minutes.
4. Add spinach and simmer, uncovered, 3 minutes. Stir in salt, soy sauce and pepper. Garnish with minced ham.
VARIATIONS:
* For the spinach, substitute Chinese lettuce or mustard cabbage and simmer, uncovered, 6 minutes.
* For the chicken, substitute 2 slices smoked ham, cut in strips. Omit ham garnish.
* For the water chestnuts and spinach, substitute 4 dried black mushrooms (soaked) and 1/2 cup bamboo shoots, both cut in strips. Add both in step 4, and simmer, covered, 6 minutes. (For color, garnish soup with 4 or 5 blanched snow peas.)
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Fish's Maw Soup II recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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