1 lb. bean curd 6 oz. chicken skin
3 oz. cabbage
1 cup clear broth
1 tbsp. sherry 1/2 cup vegetable oil Salt to taste
6 steeped mushrooms 1/2 oz. ham
1 tbsp. dissolved cornstarch To Prepare:
1. Add bean curd to a pot of cold water, cover and boil until it becomes honeycomb-like.
2. Cut chicken skin into squares. Clean and chop the cabbage.
3. Heat oil over a high flame and stir-fry the cabbage. Add broth, sherry, salt, bean curd, mushrooms, ham and chicken skin. Bring to a boil, then reduce the heat and simmer for 5 minutes. Add the salt and cornstarch.