From nancyaery@hotmail.com Mon Sep 17 15:51:32 2001 Date: Mon, 10 Sep 2001 16:34:41 -0700 From: Nancy Newsgroups: alt.food.asian Subject: 2 Hot And Sour Soups * Exported from MasterCook * Chinese Hot & Sour Soup Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Soups Http://Www.Orientalfood.Com/ Asian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 c Chicken stock 2 Chicken breast halves 1 sl 1" fresh ginger root 1 Onion -- sliced 6 Shiitake mushrooms -- soaked 20 mins in hot water For 20 minutes 2 ts Low-sodium soy sauce 2 tb Rice wine (or dry vermouth) 3 tb Rice vinegar 1 tb Sichuan hot bean paste 1/2 t Ground white pepper 1/2 c Canned bamboo shoots -- cut into julienne strips 1 c Tofu -- 1/2-in dice 3 lg Eggs -- beaten 1/2 c Spring onions -- thinly sliced 1.Heat the chicken stock to a boil. Add the chicken breasts, ginger root and onion and simmer for 35 minutes, covered. 2.Remove the chicken, reserving the stock, and let cool, remove skin and bones and shred meat. Set aside. 3.Strain the chicken stock into a 4-quart pan and bring again to a boil. 4.Drain the soaking mushrooms, discard the stems, and thinly slice the caps. Add them to the stock with the soy sauce, rice wine, rice vinegar, hot bean paste and white pepper, reduce the heat and simmer for 10 minutes. 5.Add the shredded chicken, bamboo shoots and bean curd and simmer for another 2 minutes, then bring to a full boil. 6.Beat the eggs well and, as you gently stir the soup, slowly add the eggs in a thin stream. Adjust the seasoning for salt, hot bean paste and tartness. 7.At serving time, add the green onion slices. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hot & Sour Soup Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 CLOUD EAR MUSHROOMS 7 TIGER LILY BUDS 1 Qt CHICKEN STOCK 1 T SALT 1 Tb SOY SAUCE 1/2 C BAMBOO SHOOTS, DRAINED, -RINSED, & SHREDDED 1/4 Lb BONELESS PORK, TRIMMED -OF FAT, SLICED 1-1/2 X 2 IN 2 SQUARES (3 X 3 X 1-1/2 IN.) -FRESH CHINESE BEAN CURD, -DRAINED, RINSED, & SHREDDED 1/4 Ts GROUND WHITE PEPPER 2 Tb WHITE VINEGAR 1 EGG, LIGHTLY BEATEN Soak the cloud ear mushrooms & tiger lily buds in 1/2 cup warm water for 10 mins. Drain and shred the mushrooms. Cut the tiger lily buds in 1/2-in. lengths. Have remaining ingredients measured & placed nearby for cooking. Place the stock, salt, soy sauce, bamboo shoots, pork, mushrooms & tiger lily buds in a 3-qt. saucepan Bring to a boil over high heat. Immediately re- duce heat to low, cover the pan & simmer 3 min. Add the bean curd, pepper & vinegar. Return to a boil. Stir the cornstarch mixture to recom- bine it and pour into the saucepan. Stir until soup thickens. Slowly pour in the beaten egg, stirring gently. Remove from heat and pour into a serving bowl. Stir in the sesame seed oil and sprinkle the choppped scallion on top of the soup. Serve immediately. Pour the beaten eggs slowly into the soup, stirring constantly with a fork until the egg forms cooked shreds. Stir in the green onions, red pepper sauce, and sesame oil. Serve hot in individual bowls. For a Chinese meal, it is a good idea to have several dishes that can be started or completed ahead of time. This hot and sour soup is just such a do-ahead dish, if you wish, and goes well with most Chinese menus. Temperature(s): HOT Effort: DIFFICULT Time: 00:30 Source: PEKING GARDEN EAST Comments: MILWAUKEE, MEQUON Comments: WINE: TAI-SHAN - - - - - - - - - - - - - - - - - - Nancy From nancyaery@hotmail.com Tue Oct 2 17:08:18 2001 Date: Mon, 1 Oct 2001 08:53:24 -0700 From: Not The Real Nancy Newsgroups: alt.food.asian Subject: Chinese Hot & Sour Soup * Exported from MasterCook * Chinese Hot & Sour Soup Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Soups Asian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 c Chicken stock 2 Chicken breast halves 1 sl 1" fresh ginger root 1 Onion -- sliced 6 Shiitake mushrooms -- soaked 20 mins in hot water For 20 minutes 2 ts Low-sodium soy sauce 2 tb Rice wine (or dry vermouth) 3 tb Rice vinegar 1 tb Sichuan hot bean paste 1/2 t Ground white pepper 1/2 c Canned bamboo shoots -- cut into julienne strips 1 c Tofu -- 1/2-in dice 3 lg Eggs -- beaten 1/2 c Spring onions -- thinly sliced 1.Heat the chicken stock to a boil. Add the chicken breasts, ginger root and onion and simmer for 35 minutes, covered. 2.Remove the chicken, reserving the stock, and let cool, remove skin and bones and shred meat. Set aside. 3.Strain the chicken stock into a 4-quart pan and bring again to a boil. 4.Drain the soaking mushrooms, discard the stems, and thinly slice the caps. Add them to the stock with the soy sauce, rice wine, rice vinegar, hot bean paste and white pepper, reduce the heat and simmer for 10 minutes. 5.Add the shredded chicken, bamboo shoots and bean curd and simmer for another 2 minutes, then bring to a full boil. 6.Beat the eggs well and, as you gently stir the soup, slowly add the eggs in a thin stream. Adjust the seasoning for salt, hot bean paste and tartness. 7.At serving time, add the green onion slices. - - - - - - - - - - - - - - - - - - -- Nancy