Chicken and vermicelli soup

Yield: 4 Servings

Measure Ingredient
2 ounces Peastarch noodles
1 cup Chicken
1 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, .

Similar recipes