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Noodles in Soup with Chicken and Ham

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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.

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