ChickenStarchBeanCake
GUYYUNG DO FO
Chicken starch is made by pounding
chicken,withoutthe skinandbone, asfineas
possible. It is besttopound itwith aham-
meronachopping-board. Addtothis 1 tea-
spoonful ofcornstarch, whiteof anegg,and
onecupofprimarysoup. Stirwell.
Inusingchickenstarch,alwayspouritinto
the substance before placingthe panon the
stove. Keep stirring. Take the pan away
from the firejustas it beginsto boil. The
flavorisbadifitboilstoolong.
(a) Fryfivepiecesofbeancakeinboiling
oilfor5 minutes. Cut theminto^inchcubes.
Putincoldwateruntilnooilfloatsonthetop.
(b) Mix wellthebeancake with one-half
asmuchChinesehamdiceandanequalamount
ofmilk. Cookinapanuntiljustdone.
(c) Add the chicken starch, and sugar to
suit the taste. Watch the heat carefully so
that the chicken starch will not be too well
done.