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Ingredients:
1 dozen quail eggs**
12 of coriander
1T chopped precooked ham
1 precooked bamboo shoot
1 precooked carrot
1/2C button mushrooms
2oz precooked Chinese ham
1 lb spinach
Mixture1(6C stock, 1/2T rice wine, 2t salt)
[t = teaspoon; T = tablespoon; C = cup]
Method:
1)Lightly coat 12 egg cups or molds of an egg poacher with oil; break
an
egg into each and sprinkle coriander and ham on top; steam or poach
eggs
for 3 minutes over low heat; remove from steamer and when eggs are
cool,
remove.
2)Slice bamboo shoot and carrot into thin bite-size pieces. Cut Chinese
ham into thin slices; rinse spinach, remove old leaves and cut into
4-inch
sections.
3)Cook spinach in boiling water for 1 minute; remove and place in soup
serving bowl. Place bamboo slices, carrots, mushrooms, spinach sections
and eggs in boiling water and cook until heated through; remove and
place in soup serving bowl.
4)Heat Mixture1 until boiling and pour into soup bowl; serve.
**Remark:
If quail eggs are unavailable, substitute chicken eggs and increase
poaching time to 10 minutes.
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