Recipe - Happy Family

2 ounce Bechedemer
3 (up to)
4 Dried black mushrooms
One half cup Chicken breast
Water to cover
One half pound Lean pork
1 One half teaspoon Soy sauce
1 One half teaspoon Sherry
One half teaspoon Salt
One fourth teaspoon Sugar
One half cup Smoked ham
One half cup Bamboo shoots
1/8 pound Snow peas
2 tablespoon Oil
1 cup Stock
One half teaspoon Salt
One half teaspoon Sugar
2 teaspoon Cornstarch
2 tablespoon Water

1. Soak and boil bechedemer; cut in 1/2inch sections. Soak dried
mushrooms.

2. Place chicken breast in water. Bring to a boil; then simmer, covered,
30 minutes. Let cool; then skin, bone and dice.

3. Mince or grind pork. Blend well with soy sauce, sherry, salt and
sugar; form into 8 walnutsize balls.

4. Dice ham. Slice bamboo shoots. Stem snow peas and cut in half; then
blanch. (See "HOWTO SECTION".) Cut soaked mushrooms in half.

5. Heat oil. Quickly brown porkballs on all sides, then remove from pan.

6. Add stock to pan and bring to a boil. Stir in mushmrooms and bamboo
shoots to heat, then return porkballs. Cook, covered, 5 minutes over medium
heat.

7. Add bechedemer, minced chicken and ham, the remaining salt and
sugar. Cook, covered, 3 to 4 minutes more.

8. Meanwhile blend cornstarch and cold water to a paste, then stir in to
thicken. Stir in snow peas only to heat through and serve at once.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.