Chinese Chiken Rice Soup

Chop a quarter pound white meat of chicken with a little celery and onion. Boil until half done.

Add a half a cup of steamed rice to the chopped chicken meat, then two teaspoons of soya bean sauce.

Salt and pepper to taste. Add Stock as you desire.

 

Chinese Stock

Stock is the basis of many of the soups and Chop Suey gravies. It is best to parboil the vegetables before adding to the stock.

preparation

Clean a fowl. Chop up the bones; the neck bones are best. Place all in a large pan with cold water, then boil it slowly for two or three hours. When nearly cooked add 1 plant of celery (about 4 oz), 2 onion chopped, Season with pepper, Chinese soya bean sauce and salt.