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THE CHINESE COOK BOOK
DEER
鹿
LOCK肉
YOK
- 2 pounds deer
- 2 cups water chestnuts
- 2 cups mushrooms
- 2 cups bamboo shoots
- 1 pound chicken meat
- ½ teaspoonful ginger juice
- 1 tablespoonful Fun Wine
- A few pieces of sugar-cane about 3 inches long, unskinned
(a) Cut the deer into pieces 1½ inches by 1½ inches by 1 inch. Cut the secondary vegetables into small pieces.
(b) Fry the deer in a hot, oiled pan. Turn constantly.
(c) Add the ginger juice, sugar-cane, and a little salt. Add the secondary vegetables and the chicken and cook for 5 minutes.
(d) Add enough primary soup to cover and ing to a boil.
(e) Transfer to a suitable bowl. Put the Fun Wine on top. Steam for 2 hours.
Serve with oil and Chinese sauce.
