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| Kidney
Soup (Canton) |
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| 1 tablespoon
sherry 2 teaspoons cornflour 1 pork kidney or 2 lamb's kidneys, skinned, cored and finely sliced 900 ml (1 1/2 pints) beef stock 6 dried Chinese mushrooms, soaked for 20 minutes, drained, stemmed and sliced 50 g (2 oz) canned bamboo shoots, drained and thinly sliced 1 tablespoon soy sauce 1 teaspoon salt 1 spring onion, fienly chopped 1. Mix the sherry with the cornflour, and marinate the kidney slices in this for 10 minutes. 2. Pour the stock into a pan and bring to the boil. Add the kidneys, mushrooms and bamboo shoots. Stir in the soy sauce and salt and boil for about 1 1/2 minutes. Sprinkle with the spring onion and serve hot. |
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