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Hot & Sour Soup -soups, asian 2 pint chicken stock 4 dried chinese mushrooms 1 2-inch piece bamboo shoot 2 bean curd cakes 2 oz chicken, shredded finely 1 oz frozen peas 1/2 teaspoon salt 1 pinch msg (optional) 2 1/2 tablespoon wine vinegar 1 tablespoon soy sauce 1 pinch white pepper 3 tablespoon cornflour 6 tablespoon water 2 eggs, beaten 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."
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