Noodles in soup with chicken and ham
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | pounds | Egg noodles |
| ¼ | pounds | White meat chicken |
| ⅛ | pounds | Smoked ham |
| 6 | cups | Stock |
| 2 | Scallion stalks | |
| 2 | slices | Fresh ginger root |
| ½ | teaspoon | Salt |
Directions
1. Parboil noodles as in "Parboiled Noodles #1/#2" and keep warm.
2. Place unsliced chicken and ham in a pan with stock. Bring to a boil; then simmer, covered, 15 minutes. Remove chicken and ham; cut in 2-inch strips and keep warm.
3. Cut scallion stalks in ½-inch sections; mince ginger root. Add both to soup, along with salt, and bring to a boil again.
4. Transfer noodles to individual bowls and pour soup over. Top with chicken and ham strips and serve. VARIATION: At the end of step 2, reheat the noodles briefly in the soup; then transfer them to individual bowls.
Top with chicken and ham strips; garnish with minced ginger root and scallions. Then pour the hot soup over and serve.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .