Simmered chicken giblets and bean curd
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Chicken giblets |
| Water to cover | ||
| 4 | Cakes bean curd | |
| 2 | cups | Stock |
| ½ | teaspoon | Salt |
| 1 | dash | Pepper |
| 2 | teaspoons | Cornstarch |
| 3 | tablespoons | Water |
Directions
1. Place chicken giblets in a saucepan with cold water. Bring to a boil; then simmer, covered, 30 minutes. Drain, discarding liquid. Dice giblets and bean curd.
2. Rinse out saucepan. Add stock and bring slowly to a boil. Add giblets and bean curd along with salt and pepper. Cook only to heat through.
3. Blend cornstarch and cold water to a paste. Then stir in to thicken and serve.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .
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