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Active Time: 20 Minutes
Total Time: 3 Hours 5 Minutes
Yield: Serves 6
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The simple, yet precise nature of this soup places it firmly in the sophisticated and cosmopolitan city of Guangzhou (Canton), the gateway to foreign trade from as early as the mid-eighteenth century.
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RECIPE INGREDIENTS
| 8 cups clear Supreme Chicken Broth, strained |
| 1 cup sake (Japanese rice wine) |
| 1 lb prime-quality beef filet (eye fillet), trimmed of excess fat and sinews |
| salt and pepper, to taste |
| 1/2 bunch cilantro, washed well, dried and chopped into 1-inch lengths, including stems |
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Other necessary recipes:
Supreme Chicken Broth
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DIRECTIONS
In a stockpot, bring the chicken broth to a boil. Add the sake and simmer gently. Slice the filet in half lengthwise and lay the open side down on a cutting board. Cut evenly on the diagonal into slices 1/4 inch thick.
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Add the beef to the broth, and bring to a boil over medium heat. Reduce the heat to low and simmer for 1 minute. Adjust for seasoning, adding salt and pepper, if desired.
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Add the cilantro, stir gently once or twice to combine and serve.
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Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 6
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