Chinese Hot and Sour Soup using Chicken or Pork
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| 8 cup | broth or water |
| 3/4 cup | cider vinegar |
| 5 Tbsp | soy sauce |
| 2 Tbsp | chinese five spice |
| 2 Tbsp | sesame oil |
| 2 Tbsp | hot pepper oil |
| 11/2 cup | brown sugar |
| 2 Tbsp | sagawas teriyaki sauce |
| 4 | chicken bouillon cubes |
| 1 can | bamboo shoots (optional) |
| 1 can | water chestnuts (optional) |
| 4 Tbsp | fresh or 2 table-spoons dried cilantro |
| 2 | eggs -- beaten |
| 1 lb. | chicken or pork -- cubed |
| 1/2 head | cabbage |
| 1 bunch | green onion -- chopped |
| 1 | yellow onion -- chopped |
| 1 package | firm tofu (8 oz) -- cubed |
| 5 Tbsp | corn starch -- mixed with vinegar below |
| 1/2 cup | garlic red wine vinegar |
| 1 | carrot -- julienned |
| 1/2 cup | dried chinese black mushrooms -- presoaked for 1/2 hour and rinsed |
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| place the first 12 ingredients in an 8-quart soup pot on medium high. pour |
| the egg in slowly in a circle, stirring gently. in a frying pan, saute the |
| onions, carrot and cabbage. set aside. add mushrooms. saute meat until |
| brown. add meat and vegetables to the pot. heat to a boil. then add corn |
| starch and vinegar mixture, stirring to prevent sticking, and reduce to |
| simmer for 25 minutes. add tofu. simmer 5 more minutes. serve hot with |
| rice |
| or by itself. |
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| serves 8 - 10. |
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| nutritional value : 199 kcal per serving |
| country : china |
| course : soup |
| source : the chronicle, through lily [mc-lets-cook-international] |
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| (ID: 11319) Mirror: rec.food.recipes: Sat, Aug 9, 2003 |