Abalone and Chicken Soup
|Canned abalone||1 Cup (16 tbs), thinly sliced|
|Bamboo shoots slices||2|
|Chicken breast||1 Cup (16 tbs), boiled and shredded|
|Stock||6 Cup (96 tbs)|
|Ginger||1 Tablespoon, chopped|
|Snow peas||6 , boiled (Gavar Fall)|
Slice bamboo shoots and mushrooms very thinly.
Boil the stock, add shredded chicken, mushrooms, bamboo shoots, ginger and onions.
Cook for 5 minutes.
Add abalone, wine and salt.
Stir and let it cook for a further 5 minutes.
Remove from fire and garnish with snow peas.
Omit chicken and abalone.
Use 2 cups vegetarian chicken instead and proceed as given above.