Yield: 4 Servings
Measure | Ingredient |
---|---|
4 \N | Scallions; shredded and/or |
4 \N | Hardboiled eggs; shelled ond cut in quarters |
½ pounds | Preserved cabbage; rinsed and shredded |
¼ cup | Each of cooked chicken; cooked pork and ham; all shredded |
¼ cup | Each of roast chicken and duck; both shredded |
½ cup | Smoked ham; shredded |
1 cup | Cooked chicken; shredded or cut in strips |
These are toppings for use in "Basic Noodles in Soup #2".
NOTE: The cooked meat may be reheated (before it is arranged over the noodles) simply by placing it in a sieve and dipping it briefly in the hot stock.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .