Via B Hilton
- ----------------------------
Date: Sat, 17 Jan 1998 20:25:14 -0500 (EST)
The jelly-like character of the soup is a result of the gelatin & marrow that have been cooked out of the animals' bones. This is neither vegetarian nor low fat.
> Hi, I was just wondering if anybody had tried before those Chinese herbal
>black chicken soup which is suppose to be very nutritional. I have a
>question on those soup. I bought some home from the Chinese stall one day
>and I went home and put it in the fridge for later consumption, but the
>problem comes when I took out the soup from the fridge. I tried to pour out
>the soup but the whole thing was like jelly and when I heat it up in the
>microwave, it "melts" into soup again and look exactly like how it was when
---
Sherron, Poi Boy & Jazzy
La Palma, California (but my heart is in Hawaii)
See our rats at: http://users.deltanet.com/~dwp/ratgallery.html
------------------------------