Name: Casserole of Chicken Soup (炒鍋鷄湯)
Yield: Serves 4 as a light supper or lunch dish with crusty bread.
Cuisine: Chinese
Ingredients: 1 frying chicken, about 3 pounds; 1 tablespoon light soy sauce; 1 teaspoon salt; 1 tablespoon oil; 1 medium whole scallion, cut in two; 2 ounces transparent noodles (presoaked); 1 tablespoon minced cooked Smithfield ham (optional); 8 medium dried black Chinese mushrooms (presoaked); 4 eggs, well beaten; 1 cup roll-cut bamboo shoots; 3 quarter-sized slices peeled ginger; 3 tablespoons oil; 3½ to 4 cups water; ¼ teaspoon salt

Preparation info

Serves
4
as a light supper .

Difficulty
Easy

Appears in

The Key to Chinese Cooking

By Irene Kuo

Published 1977

About

A frying chicken can be made into a substantial soup, or a main course, when its delicate flavor is enhanced with oil and seasonings and combined with interesting secondary ingredients. Make it in a casserole and serve it directly from stove to table.

This chicken is tender and flavorful; the broth is tasty of the mushrooms. The transparent noodles are silky, the steamed eggs smooth, and the bamboo shoots firm and crisp.