THE CHINESE COOK BOOK
119
PIGEON HASH
乳
YE鴿
GOB鬆
SONG
- 4 pigeons
- 2 cups water chestnuts
- 2 cups mushrooms
- 2 cups bamboo shoots
- ½ teaspoonful ginger juice
- 1 teaspoonful Fun Wine
- 1 head of lettuce
- 1 tablespoonful ham dice
- 1 cup fried noodles
(a) Cut into very small pieces the pigeons, water chestnuts, mushrooms, and bamboo shoots. Cut the lettuce into threads.
(b) Fry the chopped pigeon in a hot, oiled pan.
(c) Add the ginger juice and Fun Wine.
(d) Add the vegetables and mix well.
(e) Add enough primary soup to cover and cook until done.
(f) Add Chinese gravy and remove from the stove at once. Salt to suit the taste.
Serve on top of the lettuce. Use the Chinese ham dice and fried noodles as a garnish.
