INGREDIENTS

INSTRUCTIONS

Put the rice in a 6-quart heavy-lidded saucepan and add the water, optional
MSG, bones, preserved turnips and ginger. Bring to a boil and turn down to
a low simmer, covered. Stir often and cook for 2 hours or more until the
mixture is thick and fairly smooth. During the last couple of minutes of
cooking, add the olives. Remove the bones and ginger slice. Pour the beaten
egg over the top of the soup in a thin stream and count to 10. Gently stir
in the eggs, thus forming "egg flowers." Mix the sesame oil, vinegar and
white pepper together and add to the pot. Garnish with the green onions.
This recipe serves 8 to 10.
Variations: You can add almost any kind of cooked meat or fish to this. Try
any of the following:
Abalone -- canned, drained and sliced thin
Pork -- chopped, and dried oysters, soaked for 2 hours, drained and chopped
a bit; add to the pot during the last 15 minutes of cooking.
Chicken -- cooked, chopped
Chinese roast duck -- chopped into bite-size pieces.
Seafood -- shrimp, scallops, etc. added during the last 10 or 15 minutes of
cooking.
Comments: This is a very warming Chinese soup made by cooking rice until it
simply turns to a thick liquid. It is most often served for breakfast and
the flavor can be different each time, depending on what kind of meats you
add to the soup.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 07-10-1991 issue -
The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
10-04-1995
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.

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