| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs |
Chinese |
Soup |
4 |
Servings |
INGREDIENTS
| 6 |
c |
Chicken stock |
| 2 |
|
Chicken breast halves |
| 1 |
sl |
(1-inch) fresh ginger root |
| 1 |
|
Onion; sliced |
| 6 |
|
Shiitake mushrooms; soaked 20 mins in hot water |
| 2 |
ts |
Low-sodium soy sauce |
| 2 |
tb |
Rice wine (or dry vermouth) |
| 3 |
tb |
Rice vinegar |
| 1 |
tb |
Sichuan hot bean paste |
| 1/2 |
ts |
Ground white pepper |
| 1/2 |
c |
Canned bamboo shoots; cut into julienne strips |
| 1 |
c |
Tofu; 1/2-in dice |
| 3 |
lg |
Eggs; beaten |
| 1/2 |
c |
Spring onions; thinly sliced |
INSTRUCTIONS
Date: Mon, 6 May 1996 00:24:56 -0400
From: BobbieB1@aol.com
In this hot soup, the chilies' fire is hidden in the Sichuan hot bean
paste.
Heat the chicken stock to a boil. Add the chicken breasts, ginger root and
onion and simmer for 35 minutes, covered. Remove the chicken, reserving
the stock, and let cool, remove skin and bones and shred meat. Set aside.
Strain the chicken stock into a 4-quart pan and bring again to a boil.
Drain the soaking mushrooms, discard the stems, and thinly slice the caps.
Add them to the stock with the soy sauce, rice wine, rice vinegar, hot bean
paste and white pepper, reduce the heat and simmer for 10 minutes. Add the
shredded chicken, bamboo shoots and bean curd and simmer for another 2
minutes, then bring to a full boil. Beat the eggs well and, as you gently
stir the soup, slowly add the eggs in a thin stream. Adjust the seasoning
for salt, hot bean paste and tartness. At serving time, add the green onion
slices. Make 4 appetizer servings.
Per serving: 178 calories, 6 gm carbohydrates, 133 mg cholesterol, 348 mg
sodium, 18 gm protein, 9 gm fat, 3 gm saturated fat
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