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A practical collection of home-style Chinese recipes accompanied by explanatory notes on common seasonings, ingredient substitutions, and suggested quantities. It offers measured, step-by-step directions for tea, soups, rice dishes, seafood and meat preparations, vegetable dishes, fried dim-sum–style items, sauces and simple puddings, with techniques such as frying, deep-frying and cornstarch-thickened gravies. Many recipes state serving amounts and include kitchen tips for adapting traditional ingredients to widely available shortenings and groceries. The overall approach emphasizes straightforward instructions to help cooks reproduce authentic flavors using accessible methods and supplies.
1 can sweet corn
1 cup strong chicken soup
½ cup fine white meat of chicken
¼ cup cooked ham, chopped fine
salt and pepper
Cook the corn and white meat of chicken just to a boil, then add soup, stir the ingredients well, bring all to a boil and add seasoning. Pour the cooked mixture into a deep vegetable dish, sprinkle with fine chopped ham and serve hot.