| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Chinese | Soup | 4 | Servings |
INGREDIENTS
| 12 | -(up to) | |
| 16 | Wontons (up to) | |
| 2 | Eggs | |
| 1 | Whole scallion | |
| 4 | c | Water |
| 6 | c | Stock |
| 1 | ts | Salt |
| 1 | ts | Soy sauce |
INSTRUCTIONS
1. Prepare wontons (see recipe "WONTONS"). Make egg threads (see "HOW-TO SECTION"). Mince scallion. 2. Bring water to a boil. Add wontons and simmer, uncovered, until they float (about 5 minutes). Drain. Keep wontons warm. 3. Meanwhile bring stock to a boil. Add salt and soy sauce. 4. Place wontons at the bottom of a large soup tureen or in individual soup bowls. Pour boiling stock over. Garnish with egg threads and minced scallion. VARIATIONS : In step 3, add to the boiling stock the following and cook, covered, 5 minutes over medium heat: 5 shrimp, shelled and deveined; 2 Chicken livers, cut in quarters; 1 Chicken gizzard, sliced; 5 button mushrooms, sliced; 5 Water chestnuts, sliced; 1/2 cup bamboo shoots, sliced; and 2 Cups Chinese cabbage, cut in 1-inch lengths. For the egg threads garnish, substitute 1/4 cup roast pork, sliced or slivered. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“To ignore God is the height of selfishness”