Sweet And Sour Tongue With Water Chestnuts
|Raisin bread slice||1 , torn into pieces|
|Chicken bouillon||1⁄2 Cup (8 tbs)|
|Diced onion||2 Ounce|
|Cider vinegar||2 Tablespoon|
|Fresh root ginger slice||1|
|Boiled beef tongue||8 Ounce, sliced (fresh)|
|Canned water chestnuts||4 Ounce, drained, sliced|
In a small saucepan, combine first 6 ingredients.
Cook, stirring occasionally, until bread falls apart and mixture thickens.
Add tongue and water chestnuts.
Cook until thoroughly heated.