Yield: 4 Servings
|4||Scallions; shredded and/or|
|4||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, .