Recipe - Noodles In Soup With Chicken And Ham

One fourth pound Egg noodles
One fourth pound White meat chicken
1/8 pound Smoked ham
6 cup Stock
2 Scallion stalks
2 sl Fresh ginger root
One half teaspoon Salt

1. Parboil noodles as in "Parboiled Noodles #1/#2" and keep warm.

2. Place un cut or sliced up chicken and ham in a pan with stock. Bring to a boil;
then simmer, covered, 15 minutes. Remove chicken and ham; cut in 2inch
strips and keep warm.

3. Cut scallion stalks in 1/2inch 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 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.