Chinese Hot and Sour Soup

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Chinese Hot and Sour Soup Ingredients

3 Dried wood ears	1 3" square bean curd, sliced
20 Dried tiger lily buds	2 tb Worcestershire sauce
3 c Hot water	2 ts White vinegar and adjust
1/4 lb Pork butt	5 tb Cornstarch
MARINADE:	5 tb Water
1/2 ts Rice wine or dry sherry	1 Egg, beaten
1/2 ts Cornstarch	1/2 ts Black pepper
1 ts Sesame oil	1/2 ts White pepper
1 ts Salt	1 tb Sesame oil
2 oz Fresh mushrooms, sliced	6 1/2 c Chicken broth or white
1/4 c Shredded bamboo shoots	1/4 c Water chestnuts

Instructions for Chinese Hot and Sour Soup

Soak wood ears and lily buds in 3 cups hot water 15 minutes to soften. Remove stems from softened wood ears. Shred wood ears with a cleaver. Slice pork into thin strips. Use a cleaver to chop strips into shreds. Combine marinade ingredients in a small bowl. Add pork shreds; mix well. Let stand 15 minutes. Combine chicken broth and salt in a medium saucepan. Bring to a boil over high heat; reduce heat to medium. Add mushrooms, water chestnuts, bamboo shoots, wood ears and lily buds to broth. Simmer 3 to 4 minutes. Add pork shreds with marinade and bean curd. Bring to a boil. Add worcestershire sauce and vinegar, if desired. Dissolve cornstarch in 5 tablespoons water to make a paste. Slowly stir into soup. Cook over medium heat until soup thickens slightly. Stir egg into soup. Add black pepper, white pepper and sesame oil.

Main Ingredient: ChickenCuisine: Chinese

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