Page:The Chinese cook book.djvu/65

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(a) Fry the chopped chicken in a hot, oiled pan.

(b) Add the ginger juice and Fun Wine. Then the chopped water chestnuts, mushrooms, and bamboo shoots. Mix well.

(c) Add enough primary soup to cover and cook until done.

(d) Add Chinese gravy and remove from the stove at once.

(e) Salt to suit the taste.

Serve on top of lettuce. Use the Chinese ham dice and the fried noodles as a garnish.