Clear steamed chicken soup with ginger from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 143) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Delys77 on October 31, 2011

    Very rich and flavourful and mindlessly simple. The ginger and green onion really come through and the fragrance and flavour of the Shao Xing wine is perfect.

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