Minced Garlic, thinly sliced Carrot ( because I like it ), Dark and Light chicken meat, Chicken/beef Broth, thinly sliced onion, rice dumpling, scallions, garnish with ribbons of egg crepe, sea salt, and fresh cracked pepper.
Soak rice dumpling in large bowl of water. Into the broth , add in your garlic, onion, carrots, and shredded chicken meat. Bring to a boil and take out rice dumpling and put in broth. Cook until dumplings are al dente. Make an egg crepe put on cutting board when done and cut into thin chiffinads. Take soup put in a bowl and then add on top thinly sliced scallions and ribbons of egg.
My son can type fast so he did this. Without him this would never be here. Now you need to see his blog at cookingrocks4kids.wordpress.com
