54
THE CHINESE COOK BOOK
DUCK HASH
鴨
ARP崧
SUNG
- 1 duck chopped into pieces as small as possible
- 2 cups water chestnuts chopped fine
- 2 cups mushrooms chopped fine
- ½ teaspoonful ginger juice
- ½ teaspoonful Fun Wine
- 1 head of lettuce cut into threads
- 2 cups fried noodles
(a) Fry the chopped duck in a hot, oiled pan. Add the ginger juice and Fun Wine. Then add the chopped water chestnuts, mushrooms, and bamboo shoots. Mix well. Add enough primary soup to cover and cook until done.
(b) Add Chinese gravy, and salt to suit the taste. Serve on top of lettuce. Use the Chinese ham dice and the fried noodles as a garnish.
