Title: Hot and Sour Soup
Categories: None
Yield: 1 Servings

1/2 lb Chicken breast; shredded
6 Dried black mushrooms; soak
-until soft,clean, and
-shredded
1/2 c Dried lily bud flowers; soak
-until soft, clean, and cut
-in half
1/4 c Dried wood ears; soak until
-soft, clean
1/2 c Shredded bamboo shoots
1/2 lb Fresh bean curd; cut into
-thin strips
2 Eggs; beaten
2 Scallions; cut into 1/4"
-lengths
6 c Chicken stock or water

----------------------------------MARINADE----------------------------------
2 ts Thin soy sauce
1 ts Corn starch
1 ts Cooking oil

-----------------------------SEASONING MIXTURE-----------------------------
3 tb Rice vinegar
1 tb Thin soy sauce
1 ts Salt
1 tb Sugar
1 ts Sesame oil
1/2 ts Chili oil
1/2 ts White pepper
3 tb Cornstarch dissolved in 3
-tablespoons cold water

Marinate chicken with the marinade for 20 minutes.

1. In a large saucepan, pour in 6 cups of chicken stock or water, cover,
set on high heat and bring to a boil. Put in all the shredded ingredients
(except the bean curd). Cover and bring to a boil again, lower heat and
cook for 10 minutes.

2. Put in bean curd strips, bring to a boil again. Put in all the
seasonings and stir in cornstarch to thicken. Turn heat off. Put in the
beaten eggs slowly, wait for 30 seconds, then stir gently to mix well, top
with scallions and serve.

My notes: I substituted chicken for pork. I believe wood ears and lily bud
flowers are vegetable that can be purchased at oriental markets- or else
left out and replaced by more mushrooms.

Posted to JEWISH-FOOD digest V97 #246 by ruth tornick on
Sep 09, 1997