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Eggs, Meats Chinese Soup 6 Servings

INGREDIENTS

1/4 lb Egg noodles
1/2 lb White meat chicken
1 c Bamboo shoots
1/4 lb Peas
1/2 c Canned button mushrooms
6 c Stock
1/2 ts Salt
2 ts Cornstarch
2 tb Water

INSTRUCTIONS

1. Parboil noodles as in "Parboiled Noodles #1/#2" and keep warm.
2. Dice chicken and bamboo shoots. Shell peas. Drain canned mushrooms.
3. Bring stock to a boil. Add salt, chicken and vegetables; cook, covered,
5 minutes over medium-low heat.
4. Blend cornstarch and cold water to a paste; then stir into soup to
thicken.
5. Transfer noodles to a large tureen or to individual soup bowls. Pour
thickened soup over and serve.
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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