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Hot & Sour Soup -Kvnh17b

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      Title: HOT & SOUR SOUP     -KVNH17B
 Categories: Asian, Soups
      Yield: 6 Servings
 
      2 pt Chicken stock
      4    Dried Chinese mushrooms
      1    2-inch piece bamboo shoot
      2    Bean curd cakes
      2 oz Chicken, shredded finely
      1 oz Frozen peas
    1/2 ts Salt
      1 pn MSG (optional)
  2 1/2 tb Wine vinegar
      1 tb Soy sauce
      1 pn White pepper
      3 tb Cornflour
      6 tb Water
      2    Eggs, beaten
 
  From the Peking region of China:
  
       Soak the Chinese mushroom for 20 minutes, drain, stem and shred
  them.
   Finely shred the bamboo shoot.  Cut bean curd cakes in 1/2-inch
  cubes.
       Heat the chicken stock in a pan with the mushrooms, bamboo
  shoots, bean curd, chicken meat, peas, salt and MSG. Bring to a boil
  and simmer together for 3-4 minutes.
  
      Mix together the vinegar, soy sauce, pepper, cornflour and water
  in a bowl, and pour this into the simmering stock to thicken it.
  
       Bring back to a boil, then pour the beaten egg in a thin stream
  onto the surface of the soup.  Serve at once in a tureen or in
  individual bowls.
  
       From:  "The Encyclopedia of Regional Chinese Cooking."
 
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