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CATEGORY CUISINE TAG YIELD
Meats Chinese Soup 4 Servings

INGREDIENTS

2 oz Peastarch noodles
1 c Chicken
1 Scallion
6 c Stock
1 ts Salt
1 ts Soy sauce

INSTRUCTIONS

1. Break peastarch noodles (vermicelli) in 3-inch lengths and soak.
Sliver chicken. Mince scallion.
2. Bring stock to a boil. Add chicken and simmer, covered, 10 minutes.
3. Add vermicelli and simmer, covered, 10 minutes more. Stir in salt and
soy sauce. Garnish with minced scallion.
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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