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4 c. chicken stock or broth (or 4 c. water and 4 chicken bouillon cubes) 3 Tbsp. soy sauce 1/4 c. cooked shredded chicken or pork 1/2 c. mushrooms, diced 1/2 Tbsp. garlic chili sauce 1/4 tsp. ground white pepper 1/4 c. white vinegar 1/3 c. canned bamboo shoots, julienned 3 oz. block of tofu, cut into 1/4 inch dice 2 Tbsp. cornstarch and 2 Tbsp. cold water 1 egg, beaten 2 green onion stalks, diced (including tops) 1/2 tsp. toasted sesame oil Bring chicken broth to a simmer in a 2 quart sauce pan. Add soy sauce, shredded meat, mushrooms, garlic chili sauce. Simmer for five minutes. Add white pepper, white vinegar, bamboo shoots and tofu. Simmer for five minutes. Combine two tablespoons of cornstarch with two tablespoons of cold water in a cup. Stir until mixture is smooth. Add cornstarch mixture to soup and stir well. Simmer for five minutes until soup is thickened. Beat egg in a cup until yolk and white are combined. Pour beaten egg slowly, in a fine stream, into soup. Stir soup several times. Wait 30 seconds. Add green onions and sesame oil to soup. Stir well. Remove from heat. Serve hot. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |