"I-P' IN-KUO (soup In a Pot) and EGG DROP SOUP -- Joyce Chen divulges the secret of making good clear chicken broth from a whole fowl. Then, using either this home-made soup or canned chicken broth as a base, she prepares both the greatest and most common of Chinese soups. First Chen shows how to make an elegant Chinese soup by adding to a broth Virginia ham, cabbage, bamboo shoots, and black mushrooms. Then she demonstrates another soup that can be made from the stock: egg drop soup. This is pretty much as its name indicates: one drops beaten egg (or bits of it) into the hot broth. The soup can be dressed up with chopped scallion.