Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 | -(up to) |
| 2 cups | Chicken |
| 1 | Bitter melon |
| 2 | Leaves pickled cabbage |
| 4 | Water chestnuts |
| 6 cups | Stock |
| 1 teaspoon | Salt |
| 2 teaspoons | Soy sauce |
| 1 dash | Pepper (up to) |
| 3 | Eggs |
1. Skin and dice chicken. Peel and dice fuzzy melon.
2. Bring stock to a boil. Add chicken and melon and simmer, covered, 15 minutes. Stir in salt and soy sauce.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .