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Chinese Soup



Ingredients

5 dried Chillies

Chilli Chilli

10 cloves Garlic

Garlic Garlic

10 slices Ginger finely chopped

Ginger Ginger

10 pints Chicken Stock

Stock Stock

Chinese Mushrooms Stalks

Chinese Dried Mushrooms Chinese Dried Mushrooms

Pepper

Pepper Pepper

Sherry

Sherry Sherry

Dark Soy Sauce

Soy Soy

Method

Heat small quantity of peanut oil in 16 pint pot and saute ginger, garlic and chillies.

Add chicken stock, bring to the boil. Simmer with chinese mushroom stalks (tied in bag) for 2 hours (covered pot). Add pepper, sherry (or rice wine) and dark soy sauce to taste.

Reheat soup: with - sliced waterchestnuts, sliced bamboo shoots, sliced spring onions, noodles (boiled), soak handful of clouds ears (black fungus) for 3 hours and then roughly chop and add.


Remarks
Appeared as first course on the menu Chili Chicken Soup $1.10 (with ginger, bamboo shoots, noodles, spring onions and clouds ears) Also 02.11.75 (called Chinese Duck Soup - with waterchestnuts, spring onions, bamboo shoots, mushrooms and noodles) at $1.20, 2.7.76 (Chilli Chicken Soup) at $1.00





Chinese Soup
Chicken soup with chilli fungus and noodles

Dahn Far Tong (Egg Flower Soup)
Chicken soup with chilli fungus and noodles

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Chicken soup with chilli fungus and noodles

Yue Tong Min (Fish Soup With Noodles)
Chicken soup with chilli fungus and noodles