CHINESE LONG SOUP
tßu
CELIA TIMMS]
Chinese long soup is well known to enthusiasts of
Chinese food. It is not difficult to prepare. Ingredients: ilb of lean raw pork 1 leek or 6 shallots Jib of Chinese cabbage or inner heart of young tender cabbage 2 quarts chicken stock or
water and bouillion powder 2 tablespoons soy sauce 1 teaspoon salt i teaspoon monosodium glutanate 5 dessertspoons olive oil 1 egg Chinese noodles. Shred pork into matchlike pieces after removing any fat. Slice leeks or shallots. Slice cabbage into inch-wide widths and then cut into pieces about an inch long. Heat oil in a large pan and in this fry the pork, leek and cabbage. Add the stock and seasonings and bring to the boil. Simmer for about five minutes and then add the noodles (previously boiled until tender in salted water). When the broth boils again, add the beaten egg slowly. Season to taste and serve hot.
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https://paperspast.natlib.govt.nz/newspapers/CHP19660716.2.31
Bibliographic details
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Press, Volume CVI, Issue 31113, 16 July 1966, Page 2
Word count
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158CHINESE LONG SOUP Press, Volume CVI, Issue 31113, 16 July 1966, Page 2
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This newspaper was digitised in partnership with Christchurch City Libraries.
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