| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats | Chinese | Soup | 6 | Servings |
INGREDIENTS
| 1/4 | lb | Egg noodles |
| 1/4 | lb | White meat chicken |
| 1/8 | lb | Smoked ham |
| 6 | c | Stock |
| 2 | Scallion stalks | |
| 2 | sl | Fresh ginger root |
| 1/2 | ts | Salt |
INSTRUCTIONS
1. Parboil noodles as in "Parboiled Noodles #1/#2" and keep warm. 2. Place unsliced chicken and ham in a pan with stock. Bring to a boil; then simmer, covered, 15 minutes. Remove chicken and ham; cut in 2-inch strips and keep warm. 3. Cut scallion stalks in 1/2-inch sections; mince ginger root. Add both to soup, along with salt, and bring to a boil again. 4. Transfer noodles to individual bowls and pour soup over. Top with chicken and ham strips and serve. VARIATION: At the end of step 2, reheat the noodles briefly in the soup; then transfer them to individual bowls. Top with chicken and ham strips; garnish with minced ginger root and scallions. Then pour the hot 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.
A Message from our Provider:
“The task ahead of us is never as great as the Power behind us.”