Recipe - Squab Soup And Ginseng Root

2 Squabs
1 Or
2 sl Fresh ginger root
One half cup Ginseng root
6 cup Stock
1/3 cup Sherry
1 teaspoon Soy sauce
1 teaspoon Salt

1. Disjoint squabs. Cut ginger root and ginseng root in 1/8inch slices.

2. Bring stock to a boil. Add squabs and sherry and simmer, covered, 20
minutes.

3. Add soy sauce, ginger and ginseng root. Simmer, covered, 45 minutes
more. Season with salt.

NOTE: When purchasing ginseng root, be sure to specify it's for soup.

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