Seaweed Soup

Ingredients

• 2 egg yolks
• 1 can seaweed
• 3 chicken giblets
• 2 tablespoons syou
• 1.5 teaspoons Quong Sang Chong
• 1 quart water

Instructions

1. Boil the chicken giblets for one hour in a quart of water.
2. Chop the boiled giblets very fine.
3. Boil the canned seaweed until it is like thin jelly.
4. Add the chopped giblets to the seaweed and boil all together for half an hour.
5. Strain the mixture.
6. Crumble in the yolks of two hard-boiled eggs.
7. Stir in two tablespoonfuls of syou and salt to taste.
8. Rub one and a half teaspoonfuls of Quong Sang Chong smooth in a little cold water.
9. Add the water chestnut flour mixture to the soup and stir until it thickens slightly.
10. Serve with a small piece of seaweed that has been soaking in spiced vinegar on top.