| 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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