Hot & Sour Soup 4
INGREDIENTS:
Soak in warm water 15 minutes: 3 dried black (Chinese) mushrooms Drain and dry well. Separate and shred stems, and quarter or shred caps. Set aside.
Mix and set aside:
2-3 t. soy sauce (10-15 ml)
1 T. rice wine or lime juice (15ml)
1 T. vinegar (preferably Chinese red)(15 ml)
1/4 - 1/2 t. white or black pepper (1-2 ml)
1/2 t. salt (2ml) (omit if chicken stock is salted)
Bring to a boil in a large saucepan:
1 qt. chicken stock (1 L)
Sprinkle in, taking care that chicken pieces don't clump together:
3/4 cup raw chicken breast (175 ml), cut in 2-inch shreds (5-cm)
Cook 2 minutes over medium heat.
Add and cook 2 minutes:
reserved black mushrooms
2 T. canned bamboo shoots (30-45 ml) mixed with
1/4 cup cold water (50 ml)
Return soup to a boil and cook slowly 1-2 minutes until soup thickens. Slowly dribble in, while stirring gently: 1 large egg, lightly beaten Stir until egg is cooked thoroughly, remove from heat, and serve immediately.
Options: if dried black mushrooms are unavailable or expensive, substitute any fresh mushrooms. Omit soaking.
For hotter soup, replace pepper with 3/4 t. Szechwan hot bean paste (3 ml) (or more to taste).
Add 1/2 cup cubed tofu (125 ml) just before serving.
Submitted by: Colin & Vanesa