Minced Meat, Waterchestnut and Mushroom in Bamboo Cup(Chook Chit Kap Poon)

Ingredients

150g minced meat
20g waterchestnuts (peeled)
20g dried scallops (presoaked)
20g pak mai cau (Chinese white wine)
20g Shiao Hsing wine
500g water
10g soya sauce
10g salt
5g monosodium glutamate
dash of pepper

Method

Chop finely the waterchestnuts and dried scallops. Add minced meat. Season with soya sauce, salt, monosodium glutamate and pepper and mix well.

Add chinese white wine, shiao hsing wine and water into the mixture. Put all these ingredients into a bamboo cup and steam for two hours. Serve from bamboo cups.

Origin: This recipe is an adaptation of the Hunanese minced pigeon and waterchestnut soup. Pigeon will give a more gamey taste which not everyone likes, so the museum´s chefs substituted it with pork instead.


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