| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats | Chinese | Soup | 4 | Servings |
INGREDIENTS
| 4 | Scallions; shredded and/or | |
| 4 | Hardboiled eggs; shelled ond cut in quarters | |
| 1/2 | lb | Preserved cabbage; rinsed and shredded |
| 1/4 | c | Each of cooked chicken; cooked pork and ham; all shredded |
| 1/4 | c | Each of roast chicken and duck; both shredded |
| 1/2 | c | Smoked ham; shredded |
| 1 | c | Cooked chicken; shredded or cut in strips |
INSTRUCTIONS
These are toppings for use in "Basic Noodles in Soup #2". NOTE: The cooked meat may be reheated (before it is arranged over the noodles) simply by placing it in a sieve and dipping it briefly in the hot stock. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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