Hot And Sour Soup 1

Recipe Ingredients

4		Chicken breasts - skinned, boned
1 tablespoon	15ml	Salad oil
3/4 teaspoon	3.8ml	Ground white pepper
1/4 lb	113g / 4oz	Snow peas
1		Bamboo shoots - drained
1 lb	454g / 16oz	Firm tofu - cut bite size
2		Eggs
4 tablespoons	60ml	Soy sauce
6 cups	1422ml	Water
3 tablespoons	45ml	White wine vinegar
1		Red pepper - thin strips
2		Chicken bouillon cubes
1/3 cup	20g / 0.7oz	Cornstarch
1		Green onion - thinly sliced

Recipe Instructions

Cut the chicken into 1/8 in. slices. Stir the chicken slices with 1 tablespoon soy sauce in a bowl. Cook chicken in oil in 5 qt. Dutch oven until tender - about 3 minutes Remove the chicken, add the remaining soy sauce to pan with next seven ingredients, and heat to boiling, stirring frequently. Reduce heat to low and simmer for 10 minutes or until veg. are tender. Add chicken and tofu, bring to boil over medium heat.

Stir cornstarch and 1/3 c. water in small bowl until smooth. Gradually add the mixture to the simmering soup until slightly thickened and smooth. Beat the eggs in a small bowl and slowly pour into soup, stirring gently until set. Sprinkle green onion over the soup.

Source:
Barbara Tropp, The Modern Art of Chinese Cooking

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