Hot And Sour Chicken Soup

Recipe Ingredients

		Marinade
2		Egg whites (large)
1 tablespoon	15ml	Dry sherry
1 teaspoon	5ml	Sesame oil
2 teaspoons	10ml	Cornstarch
1 lb	454g / 16oz	Boneless skinless chicken breast - cut thin strips
1 teaspoon	5ml	Coarse salt
1 teaspoon	5ml	Freshly-ground black pepper
10		Dried Chinese mushrooms - soaked in hot
		Water for 20 minutes
1/2 cup	118ml	Frozen organic peas
		Soup Base
6 cups	1422ml	Chicken stock
2 tablespoons	30ml	Dry sherry
2 tablespoons	30ml	Soy sauce
3 tablespoons	45ml	Rice vinegar
2 teaspoons	10ml	Sesame oil
1 teaspoon	5ml	Coarse salt
1 teaspoon	5ml	Freshly-ground white pepper
1/2 teaspoon	2.5ml	Cayenne pepper
2 tablespoons	30ml	Freshly-grated ginger
1 tablespoon	15ml	Cornstarch
1/4 cup	59ml	Water
2		Eggs - lightly beaten
		Garnish
4		Scallions, white and green parts - thinly sliced

Recipe Instructions

In a bowl, combine the egg whites, sherry, sesame oil, and cornstarch, and whisk until thickened. Add the chicken, toss lightly to coat, cover, and refrigerate 3 to 4 hours, or overnight.

Drain the mushrooms, remove and discard the stems, and cut into strips. Set aside with the peas.

In a large pot, combine the soup base ingredients and heat until mixture boils. Add the chicken, mushrooms, and peas. Bring back to a boil and cook about 3 minutes, stirring to separate the chicken pieces, and skimming the surface to remove any impurities.

Meanwhile, dissolve the cornstarch in the water. Add to the soup, stirring constantly, and cook until soup thickens and turns glossy, 2 to 3 minutes. Remove from the heat, and taste for seasoning. Slowly add the beaten egg to the soup in a thin stream around the edge, stirring once or twice so that the cooked egg forms long threads. Serve warm in individual bowls, and garnish with scallions.

This recipe yields 4 to 6 servings.

Source:
TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # WT-1B18 broadcast 04-02-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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