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Chinese   -   Szechuan Hot And Sour Soup   adapted from Dining with Headhunters

Description
Ingredients
  • 5 Cups Chicken Stock -- or pork stock
  • 4 Large Chanterelle Mushrooms -- chopped
  • 1/2 Pound Julienned Chicken -- or pork
  • 1/2 Pound Straw Mushrooms -- chopped
  • 1 Tablespoon White Pepper
  • 2 Tablespoons White Vinegar
  • 3 Tablespoons Soy Sauce
  • 1 Dash Sherry
  • 1 Tablespoon Cornstarch
  • 1 Tablespoon Water
  • 1 Medium Egg -- beaten
  • 1/4 Teaspoon Sesame Oil
  • 2 Medium Scallion -- chopped
Directions Bring stock to a boil, add meat and all the mushrooms, cover, simmer for 15 minutes. add pepper, vinegar, soy sauce, and sherry. simmer for 5 minutes. mix water and cornstarch into paste and add to pot. slowly add egg, stirring gently. sprinkle with sesame oil and scallions.
Serves 6
Time to Make 0:00



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