| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Chinese |
Soup |
4 |
Servings |
INGREDIENTS
| 12 |
|
-(up to) |
| 16 |
|
Wontons (up to) |
| 2 |
|
Eggs |
| 1 |
|
Whole scallion |
| 4 |
c |
Water |
| 6 |
c |
Stock |
| 1 |
ts |
Salt |
| 1 |
ts |
Soy sauce |
INSTRUCTIONS
1. Prepare wontons (see recipe "WONTONS"). Make egg threads (see "HOW-TO
SECTION"). Mince scallion.
2. Bring water to a boil. Add wontons and simmer, uncovered, until they
float (about 5 minutes). Drain. Keep wontons warm.
3. Meanwhile bring stock to a boil. Add salt and soy sauce.
4. Place wontons at the bottom of a large soup tureen or in individual
soup bowls. Pour boiling stock over. Garnish with egg threads and minced
scallion.
VARIATIONS : In step 3, add to the boiling stock the following and cook,
covered, 5 minutes over medium heat: 5 shrimp, shelled and deveined; 2
Chicken livers, cut in quarters; 1 Chicken gizzard, sliced; 5 button
mushrooms, sliced; 5 Water chestnuts, sliced; 1/2 cup bamboo shoots,
sliced; and 2 Cups Chinese cabbage, cut in 1-inch lengths.
For the egg threads garnish, substitute 1/4 cup roast pork, sliced or
slivered.
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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