Title: Simmered Chicken Giblets and Bean Curd
Categories: Poultry
Yield: 4 Servings

1 c Chicken giblets
Water to cover
4 Cakes bean curd
2 c Stock
1/2 ts Salt
1 ds Pepper
2 ts Cornstarch
3 tb Water

1. Place chicken giblets in a saucepan with cold water. Bring to a boil;
then simmer, covered, 30 minutes. Drain, discarding liquid. Dice giblets
and bean curd.

2. Rinse out saucepan. Add stock and bring slowly to a boil. Add giblets
and bean curd along with salt and pepper. Cook only to heat through.

3. Blend cornstarch and cold water to a paste. Then stir in to thicken and
serve.

From , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.