Chinese Recipes – Pork Sweetbread in Chicken Fu Yung Recipe
posted on December 31, 2008 - 1:14 am
Ingredients
- 225 g (1/2 lb) breast of chicken
- 2 egg-whites
- 30 ml (2 tablespoons) corn flour
- 250 ml (1/2 Pint) stock
- 2 slices root ginger
- small chicken stock cube
- 60 ml (4 tablespoons) dry sherry
- 225 g (1/2 lb) pork sweetbreads
- 45 ml (3 tablespoons) lard (use oil if not available)
- 60 ml (2 tablespoons) minced ham
Serve 6-8
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