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THE CHINESE COOK BOOK
21
CHICKEN MUSHROOM SOUP
磨
MOR菇
GÜE雞
GUY湯
TONG
- 3 cups Chinese mushrooms chopped into small dice
- ¾ cup chicken chopped to same size
- 9 cups primary soup
- 2 eggs
- ½ teaspoonful cornstarch
- 1 teaspoonful Chinese sauce
- ½ teaspoonful oil
- Salt, and a few drops of sesamum-seed oil
Chinese mushrooms can be secured at any Chinese grocery store.
(a) Cook the mushrooms for ½ hour, and then drain off and put into the primary soup. Boil for 15 minutes.
(b) Add the chopped chicken; the eggs well beaten; and all the other ingredients. Take off the stove ½ minute after the cornstarch is added.
Serve in bowls. Garnish the top of each bowl with 1 teaspoonful of Chinese ham cut into dice.
