Wan Ding Bo

• 12 chestnuts, shelled and peeled
• ½ cup pearl barley (yeung yee mai)
• 1 sh

Combine chestnuts and barley in 6 cups of water; bring to the boil. Crumble the bean curd skin into bits as small as possible. When the water reaches a rolling boil, add the bean curd skin bits slowly as the water froths. Continue to simmer until chestnuts are tender, the barley has swollen, and the bean curd has mostly dissolved into a white broth. Sweeten to taste, add eggs, and when heated t