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Ingredients:
16 chicken wings
2oz pork loin
1/2C button mushrooms
1 large cucumber
Mixture1(3 pre-softened Chinese black mushrooms, 1oz precooked Chinese
ham,
1 precooked bamboo shoot)
Mixture2(1 1/2t soy sauce, 1t cornstarch)
Mixture3(1/2C stock, 1t rice wine, 1/2t salt)
Mixture4(4C stock, 1t salt, 1/2t sesame oil)
[t = teaspoon; T = tablespoon; C = cup]
Method:
1)Cut each ingredient of Mixture1 into 16 matchstick-sized pieces about
1 1/2inches long. slice pork loin into thin, bite-size pieces and mix
with
Mixture2; lightly score the tops of mushroom caps and cross-cut the
cucumber into bite-size pieces. Separately cook the pork loin and
button
mushrooms in boiling water 1 minute; remove and cook the cucumber in
boiling water for 3 minutes; remove and drain.
2)Boil 6C water and add chicken wings; cook 5 minutes and remove; let
cool. Make 2 light cuts on the underside of each wing at each end of
the
main bone; cut each wing in two at the elbow and remove the main bone.
Insert 1 stick of each ingredient of Mixture1 into the hole left by the
main bone. In a medium-sized soup bowl, arrange the stuffed wings
sections
in 3 rows to line sides of bowl; place pork loin, cucumber pieces and
wing
elbows on top and pack securely. Add Mixture3 and place in steamer;
steam
15 minutes over medium heat; remove and drain liquid from bowl (add to
Mixture4) and invert chicken wings into soup serving bowl; place
mushrooms on sides. Heat Mixture4 until boiling and pour into soup
serving bowl; serve.
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