RECIPES OF THE DAY
DUE TO OVERWHELMING DEMAND AND REQUESTS FOR FURTHER INFORMATION BASED ON MY BOOYAH IN BEIJING POST BELOW PLEASE FIND RECIPES DIRECT FROM THE FAMOUS FANGSHAN RESTAURANT!!!
CAMEL PAW WITH MUSHROOMS
Ingredients:
1 camel paw, cleaned and soaked for one hour, you can cook whole or chop into one-inch by 4 inch pieces
1 boneless chicken breast, cut into eighths
10 shiitake mushrooms, soaked and cut in half
1 whole shiitake mushroom
1 ounce salty ham, slivered
1/4 cup Shaoxing wine
1 1/2 cups chicken stock
1 teaspoon salt
1 teaspoon sugar
2 scallions, tied in knots
6 slices ginger root
1/4 teaspoon Sichuan peppercorns
Preparation:
1. Put all of the ingredients into a wok or deep pot. Bring to just below the boil, then reduce the heat and simmer covered for two hours.
2. Remove from heat, remove ginger root, scallion knots, and peppercorns, then serve.
3. You can thicken the sauce with 3 Tablespoons cornstarch in the same amount of water or remove the solids and reduce the liquid somewhat.
4. Put the whole mushroom in the center just before serving.
DUCK TONGUES WITH WHITE FUNGUS
Ingredients:
1/2 pound duck tongues
1/4 cup white fungus or white mushrooms1 slice ginger root
1 scallion
1 cup chicken stock
1/2 teaspoon sugar
1 Tablespoon light soy sauce
1 teaspoon cornstarch
1/2 teaspoon sesame oil
1 small carrot, diced fine
2 Tablespoon frozen green peas, defrosted
Preparation:
1. Soak Fungus for two hours, then pick out any dark spots or pieces, drain well.
2. Boil duck tongues with ginger root and the scallion for half an our, remove, cool and then take out cartilage.
3. Mix all other ingredients except the carrots and peas, bring to the boil, then simmer one minute.
4. Add vegetables, heat through. Then take out the fungus and set aside. Put everything else on a plate, put fungus on top & enjoy!
YOU CAN PROCURE ANY OF THE ABOVE INGREDIENTS AT YOUR LOCAL CHINESE MARKET OR AT ANY RANCH 99 MARKET!! THANKS TO THE MRS FOR THE RECIPES!
If you are ever in Beijing.....
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