Hot and Sour Chicken Soup
By: Anonymous
Published: Thursday, December 3, 2009 - 3:26am

Ingredients




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
1/2 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
1/2 teaspoon Cayenne pepper
2 tablespoons Freshly-grated ginger
1 tablespoon Cornstarch
1/4 cup Water
2 Eggs lightly beaten
4 Scallions, white and green parts thinly sliced

Preparation

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. 2 Drain the mushrooms, remove and discard the stems, and cut into strips. Set aside with the peas. 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. 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 scal 5 This recipe yields 4 to 6 servings.