From Helen Dollaghan’s interview with cookbook author Craig Claiborne in the Oct. 29, 1972, editionof Empire Magazine in The Denver Post. She reported that he brought his own “libation” in a Thermos because it was Election Day and the restaurant was not serving liquor. Recipe is from “The Chinese Cookbook,” by Claiborne, makes 4 main or 8 side servings.
Stir-Fry Egg Yolks Ingredients
¾ cup egg yolks (about 9 yolks), beaten
1½ cups chicken broth
1½ tablespoons cornstarch
1 cup finely diced water chestnuts
½ teaspoon sugar
¼ teaspoon monosodium glutamate (optional)
Salt
½ cup peanut, vegetable or corn oil
¼ cup ham, diced
Directions
Beat together egg yolks, chicken broth and cornstarch, which has been dissolved in a small amount of the broth. Add water chestnuts, sugar, MSG and salt. Put oil in a wok or skillet. When it is moderately hot, add the egg mixture. Cook over moderate heat, and stir gently by bringing the egg mixture from the bottom of the pan to the top in a folding motion. Cook until set. Sprinkle with ham.
Egg-Drop SoupIngredients
1 quart rich chicken broth (below)
¼ cup cornstarch
Salt, to taste
¼ teaspoon monosodium glutamate (optional)
1 egg, thoroughly beaten but not frothy
2 tablespoons chopped scallions, green parts included
Freshly ground pepper
Directions
Blend a small amount of chicken broth with cornstarch. Bring remaining broth to a boil. Add salt, MSG and cornstarch. Simmer until thickened, about 1 minute. Turn off heat. Immediately but slowly, add egg in a thin stream. Stir constantly in a circular fashion so egg forms thin shreds. Serve with scallions and pepper.
Broth: Cover a 3-pound chicken with water and bring to a boil. Discard water. Rinse chicken in cold water. Bring 3 quarts fresh water to boil. Add blanched chicken, return to a boil, reduce heat and maintain the lowest possible simmer for 4 to 5 hours. Cool chicken in broth. Discard chicken, as all of its flavor will have cooked out. Makes about 1½ quarts broth.
