1 to 2 c. chicken meat, sliced thin
1 bitter melon (balsam pear)
2 leaves pickled cabbage
2 water chestnuts, sliced thin
6 c. stock
1 tsp. salt
2 tsp. soy sauce
1/8 tsp. pepper
2 eggs

Cut bitter melon in half lengthwise and scoop out seeds. Rinse pickled cabbage leaves. Slice bitter melon and cabbage leaves thin. Boil stock, add chicken, cabbage, water chestnuts. Cover and simmer 5 minutes. Add bitter melon, salt, soy sauce and pepper. Cover and simmer 8 more minutes. Add eggs and stir briskly.

COMMENTARY: Pork, beef or ham can be substituted for the chicken. Dried shrimp (about 1/4 cup soaked first to soften) can be added before the bitter melon.