Hot & Sour Soup -kvnh17b Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 pint: Chicken stock,
4: Dried Chinese mushrooms,
1: 2-inch piece bamboo shoot,
2: Bean curd cakes,
2 ounce: Chicken, shredded finely
1 ounce: Frozen peas,
1/2 tsp: Salt,
1 pinch: MSG, optional
2 1/2 tbsp: Wine vinegar,
1 tbsp: Soy sauce,
1 pinch: White pepper,
3 tbsp: Cornflour,
6 tbsp: 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 1/2-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."
Source from luhu.jp
Soak the Chinese mushroom for 20 minutes, drain, stem and shred
them.
Finely shred the bamboo shoot. Cut bean curd cakes in 1/2-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."
Source from luhu.jp