¼ c. cooking oil 8 c. chicken stock 1 tbsp. rice wine ½ tsp. sesame oil ½ k. lean pork, diced 1 large pc. burnt rise 1 tbsp. sugar 3 stalks leeks, cut in 1/2 pcs. ¼ k. shrimp, diced 2 pcs. bamboo shoots, diced 2 tsps. salt 5 pcs. dried mushroom, 5 pcs. sea cucumber, strips soaked then cut in strips 3 tbsp. cornstarch ¼ c. soy sauce dispersed in ¼ c. water


Saute pork meat, shrimp and sea cucumber in hot oil. Add to stock and boil. Drop the mushrooms, leeks, bamboo shoots, soy sauce, rice wine, sugar, and salt. Thicken with cornstarch. Flavor with sesame oil. Fry burnt rice till it puffs. Serve soup topped with puffed rice.


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