Hot and Sour Soup

Hot and Sour Soup Ingredients

MARINADE	1/2 ts Freshly ground black pepper
1/4 ts Salt	2 tb Cornstarch or potato starch
1/8 ts Sugar	REST
1 pn White pepper	4 c Chicken stock
1/2 ts Dry sherry (do not use	1 tb Finely chopped fresh ginger
1/2 ts Toasted sesame oil	1/2 c Matchstick sized shreds
SEASONING LIQUID	1/4 c Dried lily buds; soaked in
3 tb Cider vinegar	3 lg Chinese dried black
2 tb Soy sauce	2 lg Tree ears; soaked in hot
1 tb Toasted sesame oil	1 lg Egg; lightly beaten
1 tb Chili oil

Instructions for Hot and Sour Soup

From: A Taste of Chinatown, Americas Native Chinese Cuisine by Joie Warner Combine marinade ingredients in a bowl, add pork and toss to coat. Set aside while preparing other ingredients. Combine seasoning liquid ingredients in a separate small bowl and set aside. Bring stock to a boil in a medium saucepan. Reduce heat to simmer. Add pork and ginger, stirring with chopsticks to separate pork shreds. Cook 2 minutes. Add remaining ingredients, except seasoning liquid and egg. Bring to a boil. Re-stir seasoning liquid and pour into the soup. Stir until thickened, then remove from the heat. The soup should not be allowed to boil once the vinegar has been added. Slowly pour beaten egg into soup in a thin stream, stirring gently with a chopstick to form egg flowers. Taste and adjust seasoning, if necessary, with additional vinegar, pepper, or chili oil. Notes: This version does not have the traditional sesame oil and sliced scallion garnishes. I prefer it with them, so sprinkle 1-2 sliced scallions and 1-2 Tsp toasted sesame oil (for the entire recipe, not per serving) over the top before serving. Posted to EAT-L Digest by Kim Malo on Sep 4, 1997

Main Ingredient: SoupCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Chicken Stock	Chili Oil	Cider Vinegar	Cornstarch
Egg	Ginger	Marinade	Salt
Season	Sesame Oil	Sherry	Soy Sauce
Sugar	White Pepper

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