| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Chinese |
|
4 |
Servings |
INGREDIENTS
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Sugar |
| 1 |
pn |
White pepper |
| 1/2 |
ts |
Dry sherry (do not use 'cooking sherry') |
| 1/2 |
ts |
Toasted sesame oil |
| 3 |
tb |
Cider vinegar |
| 2 |
tb |
Soy sauce |
| 1 |
tb |
Toasted sesame oil |
| 1 |
tb |
Chili oil |
| 1/2 |
ts |
Freshly ground black pepper |
| 2 |
tb |
Cornstarch or potato starch |
| 4 |
c |
Chicken stock |
| 1 |
tb |
Finely chopped fresh ginger |
| 1/2 |
c |
Matchstick sized shreds bamboo shoots |
| 1/4 |
c |
Dried lily buds; soaked in cold water for 20 minutes, then squeezed dry and any hard parts cut off |
| 3 |
lg |
Chinese dried black mushrooms, stems snapped off, caps soaked for 30 minutes in hot water, then squeezed dry and thinly sliced |
| 2 |
lg |
Tree ears; soaked in hot water for 20 minutes, knobby parts cut off, and sliced into a thin julienne |
| 1 |
lg |
Egg; lightly beaten |
INSTRUCTIONS
MARINADE
SEASONING LIQUID
REST
From: A Taste of Chinatown, America's 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 <kmalo19@IDT.NET> on Sep 4, 1997
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