Page:The Chinese cook book.djvu/150

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124
THE CHINESE COOK BOOK

DEER

鹿
LOCK

YOK

2 pounds deer
2 cups water chestnuts
2 cups mushrooms
2 cups bamboo shoots
1 pound chicken meat
½ teaspoonful ginger juice
1 tablespoonful Fun Wine
A few pieces of sugar-cane about 3 inches long, unskinned

(a) Cut the deer into pieces 1½ inches by 1½ inches by 1 inch. Cut the secondary vegetables into small pieces.

(b) Fry the deer in a hot, oiled pan. Turn constantly.

(c) Add the ginger juice, sugar-cane, and a little salt. Add the secondary vegetables and the chicken and cook for 5 minutes.

(d) Add enough primary soup to cover and ing to a boil.

(e) Transfer to a suitable bowl. Put the Fun Wine on top. Steam for 2 hours.

Serve with oil and Chinese sauce.