Recipe - Chicken And Vermicelli Soup

2 ounce Peastarch noodles
1 cup Chicken
1 Scallion
6 cup Stock
1 teaspoon Salt
1 teaspoon Soy sauce

1. Break peastarch noodles (vermicelli) in 3inch 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 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.