[ SECRET POST #7016 ]

[case]

⌈ Secret Post #7016 ⌋

Warning: Some secrets are NOT worksafe and may contain SPOILERS.


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Notes:

Secrets Left to Post: 00 pages, 00 secrets from Secret Submission Post #1001.
Secrets Not Posted: [ 0 - broken links ], [ 0 - not!secrets ], [ 0 - not!fandom ], [ 0 - too big ], [ 0 - repeat ].
Current Secret Submissions Post: here.
Suggestions, comments, and concerns should go here.

Comments

Re: Vents

[(Anonymous)]

Heck, I'll just post it for any interested party.

1 (5 oz.) boneless, skinless chicken breast half, cut into thin strips
2 T. + 1/2 t. soy sauce
1 T. + 1/2 t. Chinese rice wine
1/4 t. sesame oil
4 cups chicken stock (defatted chicken broth will do, too)
2 oz. (1 generous cup) medium egg noodles
1 large egg, well beaten
1/4 cup Chinese black vinegar
1 t. black pepper
1/4 cup sliced green onion tops

Toss the chicken with 1/2 t. soy sauce, 1/2 t. rice wine, and sesame oil. Set aside.

In a large pot, bring the stock to a boil. Add the chicken and noodles. Reduce the heat and simmer uncovered until the noodles are tender, about 7 min.

Stirring the soup constantly, pour in the beaten egg so that it forms lacy threads. Add the vinegar, pepper, remaining soy sauce, and remaining rice wine. Simmer for 1 min. Taste and add more seasonings as needed. The soup should have a peppery, slightly sour flavor. Garnish with green onions.

Serves 4 [2 if it's the main course]

[From _Accents of the Orient: Eastern Influence on Western Cooking_ by Susan Grodnick]

Re: Vents

[(Anonymous)]

nayrt but that sounds delicious, thank you!