Hot and Sour SoupFrom cmcocktail 7 years ago
- 4 dried Chinese mushrooms –sliced shopping list
- 4 button mushroom sliced shopping list
- 2 Squares, 3 inches each, -fresh -Chinese bean curd, about -1/2 inch thick (also known as tofu) shopping list
- ½ cup Canned bamboo shoots shopping list
- ½ cup Boneless chicken shopping list
- 1 liter chicken stock, fresh shopping list
- 1 tsp salt shopping list
- ¼ cup scallion (sabz piaz) , including the -green top, finely chopped shopping list
- 1tsp soy sauce shopping list
- 2 tbsp sugar shopping list
- 2 tbsp chili sauce shopping list
- 1/4 tsp Ground white-pepper shopping list
- 2 tbsp white vinegar shopping list
- 2 tbsp Cornstarch* -mixed with 3 tablespoon -cold water shopping list
- 1 egg, lightly beaten shopping list
- 2 tsp sesame seed oil shopping list
How to make it
- In a small bowl, cover the mushrooms with 1/2 cup of warm water and let them soak for 20 minutes.
- Discard the water. Cut them horizontally into paper-thin slices.
- Cover bamboo shoots with cold water by 2 inches in a small saucepan,
- then bring just to a boil (to remove bitterness) and drain in a sieve. rinse them in cold Water,
- Shred them as fine as the mushrooms.With a sharp knife shred the chicken meat too.
- Stir together vinegars, light soy sauce, sugar, chili sauce, Ground white-pepper and salt in another small bowl.
- Heat a pan/wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact.
- Pour cooking oil down side of wok, then swirl oil, tilting wok to coat sides.
- Add Chicken and stir-fry until meat just changes color, about 1 minute,
- then add mushrooms and bamboo shoots and stir-fry 1 minute.
- Add broth and bring to a boil, then add tofu (bean curd). Return to a boil and add vinegar mixture. Stir cornstarch mixture, then add to broth and return to a boil, stirring. (Liquid will thicken.) Reduce heat to moderate and simmer 2 minute.
- Beat eggs with a fork and add a few drops of sesame oil.
- Add eggs to soup in a thin stream, stirring slowly in one direction with a spoon. Stir in white pepper,
- then drizzle in remaining sesame oil and divide among 6 to 8 bowls. Sprinkle with scallions and cilantro before serving
- If soup is not thick enough, add 1 more spoons of cornstarch (mixed into cold water) into the soup
The Cookcmcocktail Karachi, PK
The Rating4 people
A bit labor intensive for most folks but should be one delicious soup. Thanks for the post. RJelgourmand in Apia loved it
I love this stuff!:)fishtrippin in Estelline loved it
this is one of my favorite oriental soups...five forkspeetabear in mid-hudson valley loved it
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