1. Soak fish's maw, then dice.

2. Dice water chestnuts. Mince ham. Beat egg lightly. Blend cornstarch and Cold water to a paste.

3. Bring stock to a boil. Add fish's maw and water chestnuts, and simmer, covered, 30 minutes.

4. Add cornstarch paste and cook, stirring, until soup thickens and is smooth.

5. Remove pan from heat; stir in beaten egg. Garnish with minced ham.

From <The Thousand Recipe Chinese Cookbook>, Isbn 0-517-65870-4. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.