Recipe: Hot and Sour Chicken Soup [edit]

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Tags: Asian, Chicken, Chinese, Condiment, Oriental, Poultry, Soup, Stew

Yield: 4 servings

2	lrg Egg whites
1	tablespoon Dry sherry
1	teaspoon Sesame oil
2	teaspoons Cornstarch
1	pound Boneless skinless chicken breast cut thin strips
1	teaspoon Coarse salt
1	teaspoon Freshly-ground black pepper
10	Dried Chinese mushrooms soaked in hot
	Water for 20 minutes
½	cup Frozen organic peas
6	cups Chicken stock
2	tablespoons Dry sherry
2	tablespoons Soy sauce
3	tablespoons Rice vinegar
2	teaspoons Sesame oil
1	teaspoon Coarse salt
1	teaspoon Freshly-ground white pepper
½	teaspoon Cayenne pepper
2	tablespoons Freshly-grated ginger
1	tablespoon Cornstarch
¼	cup Water
2	Eggs lightly beaten
4	Scallions, white and green parts thinly sliced

Step 1	In a bowl, combine the egg whites, sherry, sesame oil, and cornstarch, and whisk until thickened. Add the chicken, toss lightly to coat, cover, and refrigerate 3 to 4 hours, or overnight.
Step 2	Drain the mushrooms, remove and discard the stems, and cut into strips. Set aside with the peas.
Step 3	In a large pot, combine the soup base ingredients and heat until mixture boils. Add the chicken, mushrooms, and peas. Bring back to a boil and cook about 3 minutes, stirring to separate the chicken pieces, and skimming the surface to remove any impurities.
Step 4	Meanwhile, dissolve the cornstarch in the water. Add to the soup, stirring constantly, and cook until soup thickens and turns glossy, 2 to 3 minutes. Remove from the heat, and taste for seasoning. Slowly add the beaten egg to the soup in a thin stream around the edge, stirring once or twice so that the cooked egg forms long threads. Serve warm in individual bowls, and garnish with scallions.
Step 5	This recipe yields 4 to 6 servings.