Asian: Hotsour Soup 12 by Recipe Cottage

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	Hotsour Soup 12

		HOT AND SOUR SOUP Yield: 6 servings if served as first course; 3 servings if entree 1/2 cup raw pork shreds (1/4 pound) 1/4 cup Chinese mushrooms, soaked 12 lily buds, soaked 1 tablespoon dry tree ears, rinsed and soaked 1 cake fresh bean curd 1/4 cup bamboo shoots 1/2 teaspoon sugar 1 1/2 teaspoons light soy sauce 1 tablespoon Chenkong vinegar 2 to 3 tablespoons wine vinegar (red) 1 egg 2 tablespoons scallions, chopped (white and green parts) 2 tablespoons water chestnut powder 1/4 cup reserved mushroom soaking water 4 cups chicken broth 1/4 teaspoon black pepper, ground fresh 1 teaspoon sesame-seed oil Partially freeze pork, then shred. Rinse mushrooms, cover with warm water, and soak for 30-60 minutes or until soft, then shred. Reserve stock. Soak lily buds, remove hard end, and cut in half. Soak tree ears, and shred. Shred bean curd and bamboo shoots. Mix together in a bowl the sugar, light soy sauce, and vinegars. Beat egg. Chop scallions. Dissolve 2 tablespoons water chestnut powder in the mushroom stock. Bring chicken stock to a boil. Add pork shreds and stir immediately. Bring to boil again, and remove scum. Add mushrooms, tree ears, lily buds, and bamboo shoots. Return to boil. Cook for 3 minutes, over a medium flame. (Dish can be prepared ahead up to this point). Bring soup back to a boil. Drain bean curd, and add to soup. Add sugar, soy sauce, vinegars, and pepper. Bring to boil. Restir binder and add with one hand while stirring gently with the other. Simmer soup until it thickens (about 1 minute). Add sesame-seed oil with chili. Sprinkle with chopped scallion. Stir briefly with chopsticks. Turn off flame. Slowly pour in egg, while stirring with chopsticks. Serve immediately. For the pork you can substitute shoulder of veal. If using pork, use Boston butt or loin. If fresh bean curd is not available, omit it. A possible substitute would be one cup of cooked lo mein noodles. If Chenkong vinegar is not available, use 3-4 tablespoons wine vinegar. Make sure the flame is off before you add the egg. If you wish to make the soup more sour, add more vinegar. If you wish to make it hotter, increase the pepper and the sesame-seed oil with chili to taste. When you add the binder and the egg, stir with one hand while you pour with the other. Use canned chicken broth if fresh stock is not available.