1. Soak fish's maw, then dice.

2. Dice chicken and water chestnuts. Cut spinach leaves in 2-inch sections. Mince ham.

3. Bring stock to a boil. Add diced ingredients and simmer, covered, 30 minutes.

4. Add spinach and simmer, uncovered, 3 minutes. Stir in salt, soy sauce and pepper. Garnish with minced ham.

cabbage and simmer, uncovered, 6 minutes.

For the chicken, substitute 2 slices smoked ham, cut in strips. Omit ham garnish.

For the water chestnuts and spinach, substitute 4 dried black mushrooms (soaked) and 1/2 cup bamboo shoots, both cut in strips. Add both in step 4, and simmer, covered, 6 minutes. (For color, garnish soup with 4 or 5 blanched snow peas.)

From <The Thousand Recipe Chinese Cookbook>, Isbn 0-517-65870-4. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.