Free Chinese Recipes

Ingredients

• 1 large piece of Szechwan pickle about 50 g (2 oz)
• 100 g (1 lb) lean and-fat pork
• 225 g (1/2 lb) bamboo shoots
• 1 bundle of asparagus
• 500 ml (1 pint) water
• 750 ml (1 1/2 pints) meat or chicken stock
• 15 ml (1 tablespoon) soy sauce
• 7 ml (1/2 tablespoon) sesame oil

Serve 4

** Free Chinese Recipes **

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Ingredients

• 1.5 liters (3 pints) water
• 1.35-1.8 kg (3-4 lb) oxtail
• 1/2 chicken
• 15 ml (3 teaspoons) salt
• 5-6 slices root ginger
• 7 ml (1/2 tablespoon) peppercorns (lightly crushed)
• 1 chicken stock tube
• 7 ml (1/2 tablespoon) lard (use oil if not available)
• 7 ml (1/2 tablespoon) chopped chives or spring onion good quality soy sauce

Serve 4

Method:

1. Heat the water in a large heavy cooking pot or saucepan. Add the oxtail, chicken and 10 ml (2 teaspoons) salt. Bring to the boil. And simmer gently for 1 hour. Skim for impurities and add the ginger and peppercorns tied in a muslin bag for easy removal.

2. Continue to simmer for 3 more hours. checking every hour to see that the soup in the pan has not been reduced by more than a quarter (if so, replenish to the original volume with water) and that the meats are well immersed.

3. Place the salt and the lard at the bottom of a very large tureen. Pour the contents of the pan into the tureen. Sprinkle with chopped chives, and serve.

Ingredients

• 450-675 g (1-1 1/2 lb) beef (for stewing or braising)
• 225 g (1/2 lb) turnips
• 1 bunch watercress
• 3 slices foot ginger
• 1 liter (2 pints) water
• pepper to taste
• 10 ml (2 teaspoons) salt
• 1 beef or chicken stock cube

Serve 4

** Free Chinese Recipes **

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