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Hot 'n Sour Soup
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Submitted by:
Jimmy |
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This is a classic Chinese soup. |
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INGREDIENTS:
- 3 medium , Shiitake Mushrooms
- 1 tablespoon(s) , Rice Wine
- 3 tablespoon(s) , Soy Sauce
- 1 tablespoon(s) , Dark Rice Vinegar
- 1/2 teaspoon(s) , Pepper
- 4 cup(s) , Chicken Stock
- 2 tablespoon(s) , Bamboo Shoots Julienned
- 3/4 cup(s) , Chicken Shredded
- 1 tablespoon(s) , Cornstarch
- 1 tablespoon(s) , Water
- 1/2 cup(s) , Tofu Cubed 1/4 inch
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| Instructions: |
Soak the shiitake mushrooms in warm water for 15 minutes. Drain and dry well. Separate and shred the stems; julienne the mushroom caps. Set aside.
Mix the rice wine, soy sauce, dark rice vinegar and black pepper together. Set aside.
In a heavy saucepan or stock pot, bring the chicken stock to a boil. Reduce heat. Add to the boiling stock the raw, shredded chicken. Cook 2 minutes over medium heat.
Pour in the rice wine/pepper mixture. Add the mushrooms and bamboo shoots. Cook for a further 2 minutes.
Combine the corn starch with water to create a slurry. Drizzle the slurry into the soup until soup begins to thicken.
Lightly beat an egg in a small bowl. Dribble the beaten egg into the soup and gently stir until the egg is thoroughly cooked.
Remove soup from heat. Add the tofu, being careful not break the tofu squares apart. Serve immediately. |
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