Recipe ingredients and directions:
Yield: 6 Servings
1 qt defatted chicken broth
1/2 c shredded cooked chicken
1/4 c diced tofu
1/4 c bamboo shoots sliced
6 chinese dried mushrooms, soaked and softened, sliced
2 whole eggs or the whites
1 tb white vinegar
3 tb soy sauce part dark and light
1 tb cornstarch/cold water
1 ts or more Chinese hot sauce to taste
Oriental sesame seed oil to taste
Use homemade or canned defatted chicken broth. add to the broth
the chicken, softened and sliced mushrooms, tofu and bamboo shoots.
You can use more or less of each kind. Season with the vinegar and
soy sauces and bring to a boil.Mix the cornstarch with a bit of
cold water to make into a paste and whisk into the hot soup to
thicken slightly. Fork beat the eggs ( or just use the whites )
and add and swirl and stir into the soup. lastly add the hot oil
to taste.Oriental Sesame oil may also be added with the hot oil
for some extra flavor. Serves 6
Category: Asian Recipes
