Oneeda's Kitchen Blog


Posted on: May 26, 2010

1 Lily bulb
5 asparagus
1 free range chicken leg
1 Jew’s-ear
1pack brown sword belt mushrooms
3 ginger slices
2t salt
1t cooking wine .
1. Flake lily off one petal by one .Cut asparagus into sections. Cut Jew’s ear into slices.
Blanch brown sword belt mushrooms in boiling water to remove their unpleasant odor .
2. Cut chicken into small pieces; blanch in boiling water to remove blood. Remove and rinse well.
3. Cook ginger slices and chicken in pot with 5C of water added for 15 minutes .
4. Add ingredients from method 1 to method 3 and cook for 5 minutes. Ready to serve
1. Select imported asparagus because it is thicker and sweeter .
2. If imported asparagus is not availableļ¼Œsubstitute cubed winter melon .


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