Chinese Hot And Sour Soup |
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Prep Time: 0 Minutes Cook Time: 6 Minutes |
Ready In: 6 Minutes Servings: 12 |
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Delicious hot and sour soup as a side dish... Ingredients:
8 each dried black mushrooms |
16 each dried cloud ear (also called tree ear) mushrooms |
water boiling --- amount as needed |
2 1/2 qt chicken stock |
8 oz lean raw pork cut julienne (see note) |
julienne is simply 'cut into little sticks'. |
6 oz bamboo shoots cut julienne |
3 fl oz soy sauce |
2 tsp white pepper |
8 tbsp cornstarch |
8 fl oz cold water |
3 fl oz rice vinegar or wine vinegar |
2 tsp oriental sesame oil |
2 each eggs lightly beaten |
1 each scallion, sliced thin |
2 tbsp chopped cilantro |
Directions:
1. Place two types of dried mushrooms in separate bowls.
2. Add enough boiling water to each to cover the mushrooms.
3. Let stand until the mushrooms are soft.
4. Drain the mushrooms, squeezing them lightly.
5. *****Reserve the soaking liquid.
6. Cut off and discard the stems from the black mushrooms.
7. Cut the caps into thin strips.
8. Cut off any coarse, woody stems from the cloud ear mushrooms.
9. Cut the mushrooms into half-inch pieces.
10. Combine the stock and the mushroom liquid in a sauce pot.
11. Bring to a boil.
12. Add the mushrooms, pork, bamboo shoots, soy sauce, and white pepper.
13. Simmer 3 minutes.
14. Mix the cornstarch with the water until smooth.
15. Add the cornstarch mixture to the simmering soup, stirring constantly.
16. Simmer until the soup is lightly thickened.
17. Add the vinegar and sesame oil to the soup.
18. Slowly drizzle in the beaten egg, stirring slowly but constantly, so that the egg coagulates in thin shreds.
19. To serve, top each portion with a few slices of scallion and a pinch of chopped cilantro.
20. Note:
21. To cut the pork into julienne more easily,, partially freeze the meat first.
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