Recipe by CJAY
Another recipe from Diana Liu's cookbook I've used for 42 years. The chicken broth used here is 1 can ( 14 oz.) chicken broth, 28 oz. water, 1/2" piece of fresh ginger and 1 green onion. Remove ginger and green onion before pouring over eggs.
- 6 cups chicken broth (about)
- 3 eggs (slightly beaten in a large serving bowl)
- 4 large dried Chinese mushrooms, diced (soaked in boiling water for 20 minutes, squeeze dry and cut off stems)
- 2 teaspoons salt
- 1 teaspoon msg
- 6 ounces frozen peas (1/2 12 oz. pkg.)