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Pork and Leek Soup
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Serves : 4
Preparation time :
10 minutes
Cooking time : 10 minutes
Ingredients :
4 tablespoons thinly sliced lean raw pork
Pinch each salt, sugar and Ve-Tsin 1/2 -1 teaspoon ginger sherry
11/2 teaspoons cornflour
1 fair-sized leek
13/4 -2 pints ( U.S. 41/4 cups) chicken stock
1 tablespoon water
Method :
*Use the stock from a boiled chicken or that made from chicken giblets or water and 2 chicken stock cubes, following the directions on the packet.
Have the pork in one piece from the leg or blade bone
Place it flat on the table and cut it diagonally into the thinnest possible slices. (This will help to keep them flat in the cooking rather than curled). Place them in a small bowl.
Add the seasoning and sherry and work them together, then add 1 teaspoon cornflour and work it well in. Set aside for the time.
Use only the white part of the leek. Having washed it very well, cut it into very, very thin slices.
Meanwhile, bring the stock to the boil. Add the leek and boil until the pieces are translucent. Add the pork and cook for 5-6 minutes, because the meat is so very thinly cut.
Blend the remaining cornflour with the water, stir it into the soup and boil for 11/2 minutes. Serve at once.
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