Page:The Chinese cook book.djvu/175

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Chicken starch is made by pounding chicken, without the skin and bone, as fine as possible. It is best to pound it with a hammer on a chopping-board. Add to this 1 teaspoonful of cornstarch, white of an egg, and one cup of primary soup. Stir well.

In using chicken starch, always pour it into the substance before placing the pan on the stove. Keep stirring. Take the pan away from the fire just as it begins to boil. The flavor is bad if it boils too long.

(a) Fry five pieces of bean cake in boiling oil for 5 minutes. Cut them into ¼ inch cubes. Put in cold water until no oil floats on the top.

(b) Mix well the bean cake with one-half as much Chinese ham dice and an equal amount of milk. Cook in a pan until just done.

(c) Add the chicken starch, and sugar to suit the taste. Watch the heat carefully so that the chicken starch will not be too well done.