THE CHINESE COOK BOOK
121
PARTRIDGE HASH
鷓
JAR鴣
QUO鬆
SONG
- 4 partridges
- 2 cups water chestnuts
- 2 cups mushrooms
- 2 cups bamboo shoots
- ½ teaspoonful ginger juice
- 1 teaspoonful Fun Wine
- 1 head lettuce
- 1 tablespoonful ham dice
- 1 cup fried noodles
(a) Cut the partridges, water chestnuts, mushrooms, and bamboo shoots into very small pieces. Cut the lettuce into threads.
(b) Fry the chopped partridges 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.
