Chinese Soup

Ingredients
5 dried Chillies
10 cloves Garlic
10 slices Ginger finely chopped
10 pints Chicken Stock
Chinese Mushrooms Stalks
Pepper
Sherry
Dark Soy Sauce

Method

Heat small quantity of peanut oil in 16 pint pot and saute ginger, garlic and chillies.

Add chicken stock, bring to the boil. Simmer with chinese mushroom stalks (tied in bag) for 2 hours (covered pot). Add pepper, sherry (or rice wine) and dark soy sauce to taste.

Reheat soup: with - sliced waterchestnuts, sliced bamboo shoots, sliced spring onions, noodles (boiled), soak handful of clouds ears (black fungus) for 3 hours and then roughly chop and add.

Remarks
Appeared as first course on the menu Chili Chicken Soup $1.10 (with ginger, bamboo shoots, noodles, spring onions and clouds ears) Also 02.11.75 (called Chinese Duck Soup - with waterchestnuts, spring onions, bamboo shoots, mushrooms and noodles) at $1.20, 2.7.76 (Chilli Chicken Soup) at $1.00