THE CHINESE COOK BOOK
23
DUCK SOUP
鴨
ARP湯
TONG
- 1 medium-sized duck without bones
- 1½ cups Chinese mushrooms
- 2 cups bamboo shoots
- 4 cups celery
- 2 teaspoonfuls oil
- A few drops sesamum-seed oil
- 1 teaspoonful Chinese sauce
- ¼ teaspoonful cornstarch
- Salt
(a) Chop all into dice.
(b) Heat the cooking pan for ½ minute. Then grease it thoroughly with oil.
(c) Add salt and all other ingredients except duck. Keep turning for about 5 minutes.
(d) Add primary soup and boil very slowly.
(e) Mix together well the duck (cut into dice), the oil, sesamum-seed oil, Chinese sauce, and cornstarch.
(f) When primary soup has boiled % hour, add the duck mixture. Boil slowly for another % hour.
For a garnish, use Chinese ham dice.
