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THE CHINESE COOK BOOK
garlic and 2 pieces of ginger root. Change the water several times when boiling.
(c) Put into a suitable pan. Add 2 tablespoonfuls of lard, and twice more than enough primary soup to cover. Boil slowly for ½ hour. Drain off the liquid and throw it away.
(d) Put into another pan, containing 6 pints of primary soup, and boil.
(e) Change again into a third pan of primary soup. Add gravy which consists of 1 cup of chicken starch, the whites of 3 eggs, Chinese ham dice and a little cornstarch and salt. Use 1 tablespoonful red vinegar to improve the taste. Garnish with parsley and serve hot.
