Chicken and Noodle Soup II RecipeOrigin: Chinese Period: Traditional |
Ingredients
1 egg white 
Chicken and Noodle Soup II Preparation:Method:Mix the salt, egg white and cornflour together in a bowl, add the chicken and mix to coat thoroughly. Meanwhile, cook the noodles in boiling water for about 5 minutes, or until tender. Drain and place in a warmed soup toureen. Bring the chicken stock to the boil and pour over the noodles. Melt the lard in a wok and add the chicken, bamboo shoots, mushrooms and spring onions. Stir-fry for 1 minute then add the spinach and stir-fry for a further 1 minute. Combine all the sauce ingredients together and add to the pan. Bring to the boil then immediately pour over the noodle and stock mixture and serve immediately. |
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