| CATEGORY |
CUISINE |
TAG |
YIELD |
| 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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