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."

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