Page:The Chinese cook book.djvu/161

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(a) Boil the eggs until hard. Take off the shell without destroying the shape of the eggs. Now fry them in boiling oil.

(b) Cut the mushrooms, chicken, bamboo shoots, and ginger root into threads 1½ inches long. Fry for 5 minutes in a hot, oiled pan.

(c) Pour this over the eggs. Add twice more than enough primary soup to cover and cook until 2 cups of liquid remain.

(d) Add Chinese gravy.

Serve with parsley as a garnish.