Tori Shiru (Chicken Soup)

Ingredients

• 2 pound chicken
• 1/2 pound egg noodles
• 1/2 cupful syou sauce
• 1/4 pound white mushrooms
• 1/2 dozen water chestnuts
• salt
• pepper
• 1 teaspoon sugar
• 3 quarts water

Instructions

1. Thoroughly clean and singe the chicken, and scald the feet to peel off scabs or skin.
2. Cut the giblets in small pieces and the chicken in about six pieces, and cover with three quarts of cold water.
3. Boil all for about three hours, according to the age of the chicken.
4. While it is boiling, wash and cut up the vegetables.
5. Make the egg noodles of flour and eggs, roll as thin as paper on a floured board, cut in shapes of flowers — chrysanthemums, the Japanese prefer — and leave them spread out on the board to dry.
6. Drain all soup from the bones and bring to a boil.
7. Add the vegetables, salt, pepper, and one teaspoonful of sugar, also the syou sauce.
8. Boil all for half an hour, then throw in the noodles and cook for ten minutes.
9. Serve each bowl of soup with one large noodle flower on top.