Yield: 4 Servings
Measure | Ingredient |
---|---|
2 ounces | Peastarch noodles |
1 cup | Chicken |
1 \N | Scallion |
6 cups | Stock |
1 teaspoon | Salt |
1 teaspoon | Soy sauce |
1. Break peastarch noodles (vermicelli) in 3-inch lengths and soak.
Sliver chicken. Mince scallion. 2. Bring stock to a boil. Add chicken and simmer, covered, 10 minutes.
3. Add vermicelli and simmer, covered, 10 minutes more. Stir in salt and soy sauce. Garnish with minced scallion.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .