jiab@ihuxx.UUCP (Judy I. Beiriger) (01/19/84)
x
This is a great hot and sour soup recipe! In fact, every
recipe I've tried in this book has been great, so I'm
posting the book information as well -
Title: The Classic Chinese Cook Book
Author: Mai Leung
Publisher: Harper & Row, New York, NY
Also published in Canada by Fitzhenry & Whiteside Limited, Toronto
HOT AND SOUR SOUP
Ingredients
10 dried lily buds, soak in hot water for 15 minutes
2 Tbsp cloud ears, soak in hot water for 15 minutes
4 cups clear chicken broth (not condensed)
6 ozs lean pork (or chicken breast), cut into matchstick strips
[I use little more pork]
1/2 cup fresh bean curd, cut in thin strips
1/4 cup bamboo shoots, cut into matchstick strips
6 Chinese dried mushrooms, soak in hot water until spongy,
discard stems, cut caps into thin strips
2 Tbsp cornstarch mixed with 3 Tbsp water
1 egg, beat until slightly foamy
2 scallions, cut into pea-sized pieces
Sauce Mixture (mix in bowl, may be prepared in advance)
1 Tbsp thin soy sauce
1/4 tsp MSG (optional) [I don't use it]
1/4 tsp sugar
3/4 tsp salt
Vinegar and Pepper Mixture (put in big serving bowl which will
hold the soup)
3 Tbsp Chinese red vinegar [I use white vinegar]
1/2 tsp ground white pepper [I use a little more]
2 tsps sesame seed oil
Directions
1. Pinch off tough parts of soaked lily buds and cloud ears.
Tear cloud ears and lily buds into halves lengthwise. Put
aside.
2. In a 3-quart pot, bring chicken broth to a boil. Add pork
(or chicken), bean curd, bamboo shoots, lily buds, cloud ears,
and mushrooms, and cook for a few minutes. Stir in sauce
mixture and cornstarch water. SStir and cook until soup boils
gently. Swirl the soup in one direction, and slowly pour
in the beaten egg. Turn off heat immediately. Do not stir!
(This allows the egg to set slightly. It will resemble a
mass of yellow clouds.) After the egg sets, stir to mix.
Por soup into serving bowl containing vinegar and pepper
mixture. Add scallions. Stir gently to bring up vinegar and
pepper from bottom. Serve hot.
A friend of mine likes to add minced ginger root to the vinegar
and pepper mixture for a slightly different flavor.
Enjoy!
Judy Beiriger
AT&T Bell Laboratories
Naperville, IL