| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats |
Chinese |
Soup |
6 |
Servings |
INGREDIENTS
| 5 |
|
Dried black mushrooms |
| 1/4 |
lb |
Egg noodles |
| 1 |
c |
Cooked chicken |
| 1/2 |
lb |
Chinese lettuce |
| 6 |
c |
Stock |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Soy sauce |
INSTRUCTIONS
1. Soak dried mushrooms.
2. Parboil noodles as in "Parboiled Noodles #1/#2".
3. Slice chicken, lettuce and soaked mushrooms.
4. Bring stock to a boil. Add mushrooms and lettuce; then simmer, covered,
until softened (3 to 4 minutes).
5. Add chicken, noodles and salt; cook only to heat through. Sprinkle with
soy sauce 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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