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Title: Karen Lee's Peking Hot-Sour Soup
Categories: Soup
Yield: 6 Servings

1qtChicken stock or broth
1/4lbRaw slightly frozen pork; shredded
1/4cChinese mushrooms; Soak 30 minutes in warm water or until so
  Reserve liquid
12 Dried lily buds; soaked, hard end trimmed, cut in half
1tbTree ears; presoaked, rinse, shredded, optional (no sub)
1/4cBamboo shoots; shredded
1 Cake fresh bean curd; drain shredded
1/2tsSugar
2 1/2tbLight soy sauce
3tbRed wine vinegar
1/4tsFresh ground black pepper
2tbWater chestnut powder
  MIXED WITH
1/4cMushroom soaking water
2tbChopped scallions & tops
1tsSesame seed oil w/chili
1 Egg; beaten

* All ingredients may be prepared early in the day. Soup may be cooked up to this point, refrigerated, then returned to boil and completed.

Bring chicken stock to a boil. Add pork, stir, bring to boil again and remove scum. Add mushrooms, lily buds, tree ears, bamboo shoots. Bring to boil; turn heat to medium. Cook for 3 minutes. *

Return soup to boil. Add bean curd. Mix together sugar, soy sauce, vinegar, pepper; add to soup and bring again to boil. Re-stir water chestnut powder and mushroom water and add to soup, stirring slowly. Simmer about 1 minute until thickened. Add scallions; stir through. Add sesame oil with chili, stir and turn off flame. Slowly add egg, stirring in a figure-8 pattern with chopsticks. Serve at once.

Bon Appetit Magazine, April 1977

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