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Japanese Egg Custard Soup

Japanese Egg Custard Soup is a home-style recipe made with Julienne Cut Chicken Or Diced Shrimp Cooked, Sherry, Salt, and Beef Stock.

Ingrediënten

• 1.0 cup Julienne Cut Chicken Or Diced Shrimp Cooked
• 1.0 tbsp Sherry
• 1.0 tsp Salt
• 3.0 cup Beef Stock

Bereiding (voorbeeld)

1. 1

   Preheat oven to 300 degrees F. (149 degrees C.).

2. 2

   Combine chicken or shrimp, water chestnuts. Divide mixture evenly between 6 oven