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Classic
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page 14
cool. When cold it will be a thick jelly, and is used as the foundation for
various soups and gravies.
MO KU GAI T'ONG
(Spring Chicken Soup with Mushrooms)
Two and one half pounds of chicken; one quarter pound of lean pork; one quarter
pound of dried mushrooms; one dozen lotus seeds; three stalks of celery; one
teaspoonful of salt; one tablespoonful of syou; one onion.
Clean a fresh young chicken of about two and one half pounds. Cut off all the
flesh; put the bones, with liver and gizzard, into three pints of cold water,
and boil for two hours, adding water if it boils away. While the stock is
boiling, prepare the following: Cut up the chicken meat into small pieces. Cut
up very fine one quarter pound of lean pork. Wash and soak in lukewarm water one
quarter pound of dried mushrooms. Pull off all the stalks. Peel and cut a dozen
lotus seeds or water chestnuts. Chop three stalks of celery
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