Categories: Chinese - Soup

Ingredients

• Have ready:
• 2 cans chicken broth
• 1 can water
• 1 cup cooked, unboned, thin-sliced chicken
• 1 cup presoaked Chinese black mushrooms, cut into strips
• 1 cup bamboo shoots, cut into strips
• 1 cup canned sliced Chinese mustard pickles (be sure to wash off the pickling hot sauce)
• 3/4 cup bean curd cut into strips
• 2 eggs
• 1/4 teaspoon sesame oil
• 1/4 teaspoon pepper
• Also:
• 2 tablespoons white vinegar
• 1 tablespoon light Chinese soy sauce
• 2 tablespoons dark Chinese soy sauce
• 1/4 teaspoon salt
• 1 1/2 teaspoons Chinese hot sauce (not Tabasco)
• 1 tablespoon cornstarch

Directions

1. Bring the chicken broth and water to a boil over high heat, covered, and skim off the fat.

2. While the broth is boiling, add the chicken, cook 5 minutes.

3. Add the mushrooms, bamboo shoots, mustard pickles and bean curd and continue to cook covered over high heat for 10 more minutes.

4. In a small bowl, mix the white vinegar, soy sauces, salt, hot sauce, and cornstarch.

5. Add this sauce to the broth, cook for 3 minutes.

6. Stir together slightly beaten eggs, sesame oil, and pepper.

7. Add to soup

8. Serve immediately.

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