Ham And Chicken Noodle Soup
|Wine||15 Milliliter (1 Tablespoon)|
|White pepper||1 Dash|
|Boneless chicken meat||8 Ounce (225 Gram)|
|Chinese noodles||1⁄2 Pound (225 Gram, Fresh)|
|Salt||1 1⁄2 Teaspoon|
|Sesame oil||2 Teaspoon|
|Stock||6 Cup (96 tbs) (1 1/2 Liter)|
|Cooked ham slice||2 , cut into 2 inch strips|
|Fresh snow peas||10 , cooked, shredded|
|Green onion stalks||2 , chopped|
|Soy sauce||15 Milliliter (1 Tablespoon)|
1. Marinate chicken for 1/2 hour. Steam over high heat for 12-15 minutes. Let cool, thinly shred and keep warm.
2. Parboil fresh noodles in 1 quart of water with 1/2 teaspoon salt for 1 1/2 minutes. Remove and drain. Toss with 2 teaspoons sesame oil and place noodles in a tureen.
3. Bring the 6 cups broth to a boil. Add the remaining salt and the other ingredients and cook over medium heat for 2 minutes.