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Hot and Sour Soup (China)  Esther Westerveld
 Aug 10, 2003 12:05 PDT 


"This is my version of the Hot and Sour Soup that Chef Billy Sy used to make
at Anna Kao's Restaurant in Fox Chapel, PA, just outside Pittsburgh.
(Unfortunately, the restaurant is no longer there...)"

lb. finely shredded pork or chicken
vegetable oil
1 T. minced fresh ginger
2 cloves garlic, minced
2 T. chopped green onion
2 T. cooking sherry (ShaoXing cooking wine)
2 c. good chicken broth
1 can straw mushrooms, drained
1 sm. can bamboo shoots, drained
2 sm. blocks tofu
2 tsp. cider vinegar
white pepper
Kikkoman soy sauce or good Tamari sauce
2 tsp. cornstarch
1 T. cold water
2 eggs, lightly beaten
sesame oil

Heat a wok or skillet. When hot, add a small bit of oil. Cook meat until
done; drain and set aside. Reheat wok, add 1 T. oil. Add ginger and garlic,
stirring well. Add sherry and chicken broth. Add meat, green onion,
mushrooms, bamboo and tofu, which should be cut into small pieces. Bring to
a boil. Flavor the soup with vinegar (which gives you the sour) and white
pepper (which gives you the hot). Add enough soy sauce to give a nice brown
color. Taste and adjust flavor with salt. Mix cornstarch and water. Bring
soup to a boil again, and slowly pour in the cornstarch mixture. Stir until
soup becomes creamy. Using a circular motion, slowly and evenly pour in the
eggs. Do not stir again until the eggs have come to the surface. Add a small
amount of sesame oil for extra flavor and added color.

Serves 4.

country : China
course : soup

source : Cynthia Bowan [Intl_Recipe_Exchange]
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