Peking Soup(HOT & SOUR SOUP)
Ingredients:
6 cups chicken stock
1/4 lb julienned lean pork or chicken
2 tbsp garlic & red chile paste
2 tbsp soy sauce
3/4 tsp ground white pepper
4 eggs, beaten
5 tbsp cornstarch
1 cup sliced shittake mushrooms
1 can peeled straw mushrooms
1 can sliced bamboo shoots
1 can sliced water chestnuts
1 can baby corn ears
1 cake soft tofu, sliced into 1/4 inch cubes
1/4 cup white vinegar
1 tsp sesame oil
1/4 cup dried black fungus (cloud ears), soaked in water for one
hour,
drained and sliced finely chopped scallions for garnish
Preparation:
1. Bring stock to a simmer, add soy, pork, mushrooms &
chile paste, simmer for 10 minutes.
2. add meat, pepper, vinegar, bamboo, baby corn, water
chestnuts, fungus and tofu, simmer 10 min
3. Mix cornstarch with 5 tbsp water and add. bring
back to a simmer and pour the eggs in a very thin
stream over the surface.
Let stand for 10 seconds before gently stirring in the
sesame oil.
4. serve with a garnish of chopped scallions. The
pepper, vinegar and chile paste can be varied to
taste.
This recipe is rated ****Buy a Handy Recipe card for this recipe
E-mail
this Recipe
