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, .

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