Hot & sour soup -kvnh17b
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pints | Chicken stock |
| 4 | Dried Chinese mushrooms | |
| 1 | 2-inch piece bamboo shoot | |
| 2 | Bean curd cakes | |
| 2 | ounces | Chicken, shredded finely |
| 1 | ounce | Frozen peas |
| ½ | teaspoon | Salt |
| 1 | pinch | MSG (optional) |
| 2½ | tablespoon | Wine vinegar |
| 1 | tablespoon | Soy sauce |
| 1 | pinch | White pepper |
| 3 | tablespoons | Cornflour |
| 6 | tablespoons | Water |
| 2 | Eggs, beaten | |
Directions
From the Peking region of China: Soak the Chinese mushroom for 20 minutes, drain, stem and shred them.
Finely shred the bamboo shoot. Cut bean curd cakes in ½-inch cubes.
Heat the chicken stock in a pan with the mushrooms, bamboo shoots, bean curd, chicken meat, peas, salt and MSG. Bring to a boil and simmer together for 3-4 minutes.
Mix together the vinegar, soy sauce, pepper, cornflour and water in a bowl, and pour this into the simmering stock to thicken it.
Bring back to a boil, then pour the beaten egg in a thin stream onto the surface of the soup. Serve at once in a tureen or in individual bowls.
From: "The Encyclopedia of Regional Chinese Cooking."