Happy Family



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Happy Family

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Posted by ADMIN at 09/26/2007 06:34 | 0 comments

Directions:

1. Soak and boil beche-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 SECTION".) 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 mushmrooms and bamboo
shoots to heat, then return porkballs. Cook, covered, 5 minutes over medium
heat.

7. Add beche-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.

Ingredients:

2 oz Beche-de-mer
3 -(up to)
4 Dried black mushrooms
1/2 c Chicken breast
Water to cover
1/2 lb Lean pork
1 1/2 ts Soy sauce
1 1/2 ts Sherry
1/2 ts Salt
1/4 ts Sugar
1/2 c Smoked ham
1/2 c Bamboo shoots
1/8 lb Snow peas
2 tb Oil
1 c Stock
1/2 ts Salt
1/2 ts Sugar
2 ts Cornstarch
2 tb Water

Serves:

6 Servings 		 
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