| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Grains |
Chinese |
Soups |
1 |
Servings |
INGREDIENTS
| 8 |
oz |
Sliced ham |
| 4 |
oz |
Small mushrooms |
| 8 |
oz |
Lean pork |
| 1 |
oz |
Chinese pickles |
| 4 |
oz |
Bamboo shoots |
| 7 |
c |
Chicken stock |
| 1/2 |
c |
White wine |
| 1/2 |
ts |
Salt |
| 2 |
tb |
Corn starch |
| 1/4 |
|
Cup; water |
| 2 |
tb |
White vinegar |
| 1 |
ts |
Sesame oil |
| 1 |
|
Egg |
| 6 |
|
Shallots; (green onions) |
| 8 |
oz |
Bean curd; (fresh) |
|
|
Soy sauce |
INSTRUCTIONS
Cut ham into very fine shreds, slice mushrooms thinly, cut pork, pickles,
and bamboo shoots into very fine shreds.
Place chicken stock, wine and salt into large pan, bring to boil, boil
uncovered for 5 minutes. Remove pan from heat. Place corn starch and water
into bowl, stir until well combined. Gradually add mixture to chicken
stock, stir until combined. Return pan to heat, stir until soup comes to
boil, reduce heat, add ham, mushrooms, pork, pickles and bamboo shoots.
Stir until mixed. Simmer uncovered for 5 minutes.
Stir in vinegar and oil. Beat eggs and gradually add to chicken stock,
stirring
constantly. Add chopped shallots, add bean curd cut into 1/2 inch cubes.
Simmer 3 minutes. Spoon into individual bowls, top with a tsp of soy sauce.
Posted to recipelu-digest Volume 01 Number 656 by "Diane Geary."
<diane@keyway.net> on Jan 31, 1998
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