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, .