| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Soup |
4 |
Servings |
INGREDIENTS
| 3 |
|
Or |
| 4 |
|
Dried black mushrooms |
| 1/2 |
lb |
Noodles |
| 1 |
|
Chicken breast |
| 1/2 |
c |
Bamboo shoots |
| 1 |
c |
Stock |
| 1 |
|
Or |
| 2 |
|
Scallions |
| 1/4 |
ts |
Salt |
| 1 |
ds |
Pepper |
| 3 |
dr |
Sesame oil; more or less |
INSTRUCTIONS
1. Soak dried mushrooms.
2. Parboil noodles as in "Parboiled Noodles #1/#2" and keep warm.
3. Bone and skin chicken breast. Slice chicken thin; also bamboo shoots and
soaked mushrooms.
4. Place chicken and vegetables in a pan; add stock and bring to a boil.
Then simmer, covered, 3 minutes. Meanwhile cut scallions in 1-inch
sections; transfer noodles to a serving dish.
5. Season chicken mixture with salt and pepper; then pour over noodles.
Sprinkle with sesame oil, garnish with scallions, 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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