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Wild Chicken

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200g wild chicken meat
50g chicken breast
koumo mushrooms
egg white
vegetable hearts

  • Cut the wild chicken meat into thin slices, smear with egg white, scald thoroughly.
  • Beat till firm 150g egg white.
  • Mince the chicken breast and mix into the beaten egg white, put into duck shaped moulds, use hot green and red peppers to form the beaks, eyes and wings; steam till cooked.
  • Drop wild chicken slices, ham slices and vegetable hearts into chicken soup, bring to the boil, remove ingredients to a bowl.
  • Again bring the soup to the boil, skim, season and pour over the ingredients in the bowl.
  • Add the steamed "ducks".

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