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Chinese Hot and Sour Soup using Chicken or Pork (China)  Esther Westerveld
 Aug 10, 2003 12:05 PDT 


8 cups broth or water
cup cider vinegar
5 tablespoons soy sauce
2 tablespoons Chinese five spice
2 tablespoons sesame oil
2 tablespoons hot pepper oil
1 cups brown sugar
2 tablespoons Sagawas teriyaki sauce
4 chicken bouillon cubes
1 can bamboo shoots (optional)
1 can water chestnuts (optional)
4 tablespoons fresh or 2 table-spoons dried cilantro
2 eggs -- beaten
1 pound chicken or pork -- cubed
head cabbage
1 bunch green onion -- chopped
1 yellow onion -- chopped
1 package firm tofu (8 oz) -- cubed
5 tablespoons corn starch -- mixed with vinegar below
cup garlic red wine vinegar
1 carrot -- julienned
cup dried Chinese black mushrooms -- presoaked for hour and rinsed

Place the first 12 ingredients in an 8-quart soup pot on medium high. Pour
the egg in slowly in a circle, stirring gently. In a frying pan, saute the
onions, carrot and cabbage. Set aside. Add mushrooms. Saute meat until
brown. Add meat and vegetables to the pot. Heat to a boil. Then add corn
starch and vinegar mixture, stirring to prevent sticking, and reduce to
simmer for 25 minutes. Add tofu. Simmer 5 more minutes. Serve hot with rice
or by itself.

Serves 8 - 10.

nutritional value : 199 kcal per serving

country : China
course : soup

source : The Chronicle, through Lily [MC-Lets-Cook-International]
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