THE CHINESE COOK BOOK
123
WHY SHON PARTRIDGE
淮
WHY山
SHON鷓
JAR鴣
QUO
- 6 partridges
- A few pieces of pork
- 10 cents' worth of Why Shon
- 10 cents' worth of Kee Zee
- 25 cents' worth of Dong Chong Chow
(a) When the partridges have been washed, rub inside and out with salt. Put in a bowl.
(b) Wash the Why Shon, Kee Zee, Dong Chong Chow, and pork. Add to the partridges.
(c) Cover with primary soup and steam for 3¾ hours in a double-boiler.
(d) Remove the oil from the top of the liquid. Salt to taste. Use the liquid for soup.
Serve the partridge with oil and Chinese sauce.
