Chicken and vermicelli soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | ounces | Peastarch noodles |
| 1 | cup | Chicken |
| 1 | Scallion | |
| 6 | cups | Stock |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Soy sauce |
Directions
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, .