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THE CHINESE COOK BOOK
mushrooms, chestnuts, bamboo shoots, pork and enough primary soup to cover. Bring to a boil.
(f) Put into a suitable bowl, add the Bug Kay, Dong Sum, Gay Gee, Yen York and steam for 1¾ hours.
(g) Skim off any oil which may be on the top. Salt to taste. Serve the soup in bowls.
Bug Kay is a plant and can be bought in any Chinese grocery store. It is used both for nourishment and for its flavor. Bug Kay and Dong Sum look like wooden sticks and must be removed before the soup is served.
