Hot And Sour Soup - 1

Recipe Ingredients

6		Dried Chinese black - mushrooms
36		Dried lily buds
3		Dried wood ears (large)
1		Boneless chicken breast - half *
1 tablespoon	15ml	Peanut oil
1 teaspoon	5ml	Salt
1		Ginger, peeled
1 tablespoon	15ml	Soy sauce
2 tablespoons	30ml	Shao Hsing wine **
4 cups	948ml	Chicken stock
2 tablespoons	30ml	Water chestnut flour mixed - with 4 tb water ***
1		Egg - lightly beaten with
		Oil
1/4 lb	113g / 4oz	Firm tofu - (optional) ****
1		Green onion - trimmed and
		Chicken Strip Marinade
1 teaspoon	5ml	Light soy sauce
1 teaspoon	5ml	Dry vermouth
1/4 teaspoon	1.3ml	Sugar
1 teaspoon	5ml	Cornstarch
1 teaspoon	5ml	Sesame oil
		Hot and Sour Seasoning
2 tablespoons	30ml	Red wine vinegar
1 tablespoon	15ml	Light soy sauce
1 teaspoon	5ml	White pepper
2 teaspoons	10ml	Hot chili oil - or to taste
1 tablespoon	15ml	Sesame oil

Recipe Instructions

* Skinned and, cut into matchstick strips

** or dry sherry.

*** Use cornstarch if unavailable.

**** Cut into strips 1/4 inch thick and 1 1/2 inches long

There are distinct steps to take in a certain order instead of just tossing everything into the stock. Like other Hot and Sour soups, it can be made with whatever you have on hand. Ms. Jue does suggest, however that the black mushrooms and wood ears are pretty important to the taste and should be used if at all possible. If necessary, she says, substitute julienne carrot for the lily buds for color and texture. Shredded bamboo shoots, green beans and bean sprouts are suggested as additions or sub- situations. Pork or shrimp can be used instead of chicken with out guilt. Toss in a handful of noodles if you like too...

In 3 separate bowls, cover black mushrooms, lily buds and wood ears with water until soft and pliable, about 30 minutes. Squeeze dry. Remove and discard stems from black mushrooms; julienne. Remove and discard hard ends of lily buds. Remove and discard any hard clusters in centers of wood ears. Roll each wood ear into a tight curl, cut cross-wise into thin strips. Set aside.

Mix marinade ingredients. Toss with the chicken strips and set aside.

Heat wok over medium-high heat. When hot, add oil and tilt wok to coat sides. Add salt, ginger and chicken. Stir-fry for 1 minute or until chicken turns white. Remove chicken and set aside.

Increase to high heat. Add black mushrooms, lily buds and wood ears to hot oil. Stir-fry until fragrant, about 1 minute. Add soy sauce and Shao Hsing wine; stir-fry 5 seconds. Add stock and bring to a boil. Reduce heat to low and simmer 10 minutes. Then bring back to a boil. Add water chestnut flour mixture. Stir continuously until thickened (about 30 seconds). Remove from heat.

Slowly pour egg into soup in a circular motion while stir- rings slowly with chopsticks to from silk like ribbons. Add tofu and chicken.

Put ingredients for Hot and Sour Seasoning in a small bowl. Stir once or twice; do not over mix. Pour half into a shallow soup tureen. Ladle soup over sauce. Scatter green onions on top. Float remaining Hot and Sour Seasoning on top of soup. Stir gently.

Serves 4 as a meal in itself.

Joyce Jue, San Francisco Chronicle, 1/2/91.

Source:
The National Fisheries Institute

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