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Hot & sour soup -kvnh17b

Yield: 6 Servings

Ingredients:

• 2 pt Chicken stock
• 4 Dried Chinese mushrooms
• 1 2-inch piece bamboo shoot
• 2 Bean curd cakes
• 2 oz Chicken shredded finely
• 1 oz Frozen peas
• 1/2 ts Salt
• 1 pn MSG (optional)
• 2 1/2 tb Wine vinegar
• 1 tb Soy sauce
• 1 pn White pepper
• 3 tb Cornflour
• 6 tb Water
• 2 Eggs

Instructions:

beaten From the Peking region of China: Soak the Chinese mushroom for 20 minutes drain stem and shred them. Finely shred the bamboo shoot. Cut bean curd cakes in 1/2-inch cubes. Heat the chicken stock in a pan with the mushrooms bamboo shoots bean curd chicken meat peas salt and MSG. Bring to a boil and simmer together for 3-4 minutes. Mix together the vinegar soy sauce pepper cornflour and water in a bowl and pour this into the simmering stock to thicken it. Bring back to a boil then pour the beaten egg in a thin stream onto the surface of the soup. Serve at once in a tureen or in individual bowls. From: "The Encyclopedia of Regional Chinese Cooking."

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