| 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.
A Message from our Provider:
“A Man’s Man is a Godly Man!”