120
THE CHINESE COOK BOOK
QUAIL HASH
鵪
ARM鶉
CHUN鬆
SONG
- 4 quails
- 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 the quail, water chestnuts, mushrooms, and bamboo shoots into very small pieces. Cut the lettuce into threads.
(b) Fry the chopped quails in a hot, oiled pan.
(c) Add the secondary vegetables and mix well.
(d) Add enough primary soup to cover and cook until done.
(e) 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.
