Chinese cookie recipe

How to Prepare / Make / Cook - ?Chinese cookie recipe

This smooth family-style soup requires the simplest of ingredients and very little attention. I like to prepare them when I’m in a hurry because once it’s mixed and put in a steamer, it doesn’t need to be watched. If you don’t have a roper steamer, use a wok with a lid and place a low metal stand inside so the bowl doesn’t touch the bottom of the wok. Fashion the stand from a tuna-fish can with both ends removed.

In China littleneck clams, still in their shells, are often added to this soup before steaming. The clams, a symbol of wealth, give it lots of flavor.

3 eggs
1 teaspoon dry sherry
3 cups cold Chinese Broth (page 64) plus 1 teaspoon salt or
1 (13 ¾ -ounce) can chicken broth and enough water to make 3 cups
2rteaspoons thinly sliced scallions or chives
½ teaspoon light soy sauce, for garnish

1. Lightly beat the eggs with the sherry in a 1 ½ -quart heatproof bowl, using a fork or a pair of chopsticks. The eggs should be completely blended but not frothy or there will be bubbles in the soup.

2. Stir the cold broth into the eggs. Mix thoroughly to get rid of lumps, which would cook up hard. Sprinkle the scallions over the mixture.
3. Place the bowl in a steamer filled with 2 inches of water as described on page 52. cover the pan and steam over medium-high heat for 20 minutes, or until the liquid becomes firm, like a soft custard. (The soup will keep hot in the covered steamer off the heat for 15 to 20 minutes.) Drizzle soy sauce over the soup. Serve hot in the same bowl.