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| Fish
Balls with Vegetable Soup (Canton) |
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| 600 ml (1 pint)
chicken stock or water 100 g (4 oz) ready-made fish balls 50 g (2 oz) mushrooms, thinly sliced 50 g (2 oz) cooked ham, thinly sliced 50 g (2 oz) canned bamboo shoots, drained and thinly sliced salt chopped coriander, to garnish 1. bring the stock to a rolling boil, add the fish balls, and as soon as they float to the surface, add the mushrooms, ham and bamboo shoots, then boil together for 1 minutes. 2. Sprinkle with coriander just before serving. |
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