Chicken Noodle Soup (Chi Tang Mien)

Chinese Chicken Noodle SoupCredit: Mrs. Connie Chang Cookbook

2-oz. vermicelli
2-1/2 oz. chicken breasts
12 snow peas
7 cups chicken stock
1/3 cup ham, cut into strips
1/4 cup dried Chinese mushrooms, soaked and shredded
1/3 cup canned bamboo shoot, cut in strips
1/4 cup carrots, cut into strips
1/2  tablespoon salt
black ground pepper to taste

1...Drop vermicelli into boiling water and boil for 5 minutes. Drain, rinse and drain again, set aside.

2...Slice chicken meat and snow peas into thin strips.

3...Bring chicken stock to boiling point. Add chicken meat, ham, snow peas, mushrooms, bamboo shoot and carrot. Cook for 2 minutes. Add salt and pepper and cooked noodles. Boil for 1 minute over medium heat.

Vegetable Soup (Su Tsai Tang)

Chinese Vegetable SoupCredit: Mrs. Connie Chang Cookbook

1 tomato (about 8 ounces)
6 cups chicken stock
3 cups shredded cabbage
1/2 cup Julienne carrot
1 cup thinly sliced onion
1 cup Julienne celery
3 tablespoons vegetable oil
1/2 tablespoon salt
1/4 teaspoon black pepper
1 teaspoon sesame oil or salad oil
1/2 teaspoon Tabasco (optional)

1...Blanch tomato for half a minute and slip off skin. Remove seeds and cut into small pieces. Set aside.

2...Bring chicken stock to a boil and add cabbage, carrot, onion and celery and bring to a boil again. Reduce heat and cook until tender.

3...Saute tomato in 3 tablespoons oil. Add to soup with salt and pepper. Cook for another 3 to 4 minutes and add sesame oil and Tabasco.

Sour and Hot Soup (Suan La Tang)

Chinese Hot and Sour SoupCredit: Mrs. Connie Chang Cookbook

2 Chinese mushrooms
2 or 3 inch long leek
2 or 3 slices roast ham
5 cups chicken stock
1/4 cup shredded bamboo shoot
12 medium shrimp, shelled
1-1/2 tablespoons soy sauce
1 tablespoon apple cider vinegar
1 tablespoon cornstarch, mixed with 2 tablespoons water
3 eggs, beaten
5 or 6 snow peas, strung and cut into thin strips
1/2 teaspoon black pepper
1-1/2 teaspoons Tabasco
dash of salt

1...Cut mushrooms, leek and ham into thin strips.

2...Bring chicken stock to boil and cook mushrooms, leek, ham and bamboo shoot for 3 minutes. Add shrimp, soy sauce, vinegar and cornstarch mixture; cook for 2 minutes.

3...Stir in beaten eggs, add snow peas, pepper, Tabasco and salt. Cook for 1 more minute.

Won Ton Soup (Hung Tun Tang)

Chinese Won Ton SoupCredit: Mrs. Connie Chang Cookbook

For won ton skins;
1 egg
6 tablespoons water
3 cups flour

For filling;
1 cup spinach leaves, boiled and chopped
3/4 cup minced pork
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon pepper
2 teaspoons sherry
6 cups chicken stock
12 snow peas, boiled
egg sheet, cut into strips
1 tablespoon scallion, shredded diagonally

To make won ton skin;
1...In a bowl beat 1 egg and mix with water. Add flour and mix well.

2...Knead for about 1 minute into stiff dough. Cover with damp cloth and set aside for about 30 minutes.

3...Roll out dough about 1/8 inch thick. Cut out 20 squares, 3 inches by 3 inches. Keep covered so they don't dry out.

To make won ton;
1...Mix spinach, pork, salt, sugar, pepper and sherry well.

2...Place 1/2 teaspoon of meat mixture in center of each skin. Bring opposite corners together in fold. Seal by dotting bottom edge with water and pinching together firmly. Fold other two corners toward each other.

3...Cook won ton in boiling water for 2 minutes and remove to 4 or 5 individual bowls.

4...Bring chicken stock to boil, add pinch of salt and pepper and pour broth over won ton.

5...Garnish with snow peas, egg sheet and scallions. Serve immediately.

To make egg sheet;
1...Beat 1 egg with a pinch of salt and 1 teaspoon sherry.

2...Heat 1 teaspoon oil in frying pan over medium heat, coating pan evenly.

3...Pour in egg rotating quickly to cover the bottom of pan.

4...Cook until lightly browned. Remove to cutting board and cut into strips.

Egg Flower Soup (Tan Hua Tang)

Chinese Egg Flower SoupCredit: Mrs. Connie Chang Cookbook

3 eggs
5 cups chicken stock
1 can bamboo shoot, sliced thinly
2 Chinese mushrooms, sliced thinly
1/2 fresh tomato, sliced thinly
a dash of salt
a dash of pepper
1 inch piece of cucumber, sliced lengthwise thinly
1 teaspoon sesame or salad oil

1...Beat eggs, adding a pinch of salt. Set aside.

2...Bring chicken stock to boil and add bamboo shoot, mushroom and tomato. Cook for 1 minute. Add salt and pepper to taste.

3...Bring to boil again. Pour in egg gently and cook for 2 minutes. Add cucumber and sprinkle with sesame oil.