Boiling Pumpkin in Sauce with Asparagus

Boiling Pumpkin in Sauce with Asparagus
Ingredients (Serve 5):
Wild Bamboo Pith (dry)30 gm (about 3/4 tael)
Pumpkin300 gm (about 7 1/2 taels)
Chicken Broth2 bowls (about 480 ml)
Fresh Asparagus (medium, sectioned)12 spears
Mineral Waterabout 1 bowl (200 ml)
Cherry1 piece
Salt1/10 teaspoon
Skimmed Milk1 tablespoon
Sugar1/4 teaspoon
Cooking Method:
1.Pre-soak bamboo pith for 1/2 hour and section. Set aside.
2.Thread asparagus onto bamboo pith. Set aside.
3.Steam pumpkin until done. Add mineral water. Puree in a food processor.
4.Season pumpkin mixture with salt, sugar and skimmed milk. Bring to the boil. Spoon over a serving plate.
5.Bring chicken broth to the boil. Add bamboo pith skewers. Cook until done. Tansfer to the pumpkin sauce. Garnish with cherry. Serve.
This recipe is provided by Wu Kong Shanghai Restaurant.