Chinese Hot and Sour Soup using Chicken or Pork
 
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
 
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. 
 
serves 8 - 10. 
 
nutritional value : 199 kcal per serving 
country : china 
course : soup 
source : the chronicle, through lily [mc-lets-cook-international] 
 
-- 
(ID: 11319) Mirror: rec.food.recipes: Sat, Aug 9, 2003


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