Hot and Sour Soup

Hot and Sour Soup
James Jones
Ingredients:
¼ cup (1 oz/30 g) small dried black tree fungus
2 Tablespoon dried lily buds
6 dried shitake mushrooms
1 boneless, skinless chicken breast (4 – 6 oz)
2 Tablespoon soy sauce
2 Tablespoon cornstarch (corn flour)
2 teaspoon soy sauce
2 teaspoon Asian sesame oil
½ Tablespoon freshly ground pepper
1 teaspoon Chinese rice wine or dry sherry
½ teaspoon sugar
5 cup (40 fl. oz.)chicken stock
½ lb firm bean curd (tofu), well drained, cut into ½ inch cubes
1/3 cup (3 fl oz) rice or cider vinegar
½ - 1 teaspoon hot chili oil
1 egg, beaten
2 large green (spring) onions, including tender green parts, thinly sliced
Directions:
One of the great specialties of Chinese cuisine, hot-and-sour soup may also be made with lean pork loin, beef steak or chicken breast in place of the chicken used here. All the special ingredients are readily found in Asian food shops.
A large bowlful makes a satisfying lunch in itself.
Put the tree fungus, lily buds and shiitake mushrooms in separate bowls and cover each generously with cold water.
Leave to soak for about 30 minutes.
Using a sharp knife, cut the chicken breast lengthwise into thin slices. Cut the slices lengthwise into thin strips, and then cut the strips crosswise into pieces about 2 inches (5 m) long.
In a bowl combine half each of the soy sauce, cornstarch, sesame oil and pepper with the wine and sugar.
Add the chicken, toss and marinate at room temperature for 15-30 minutes.
Drain the tree fungus, lilybuds and shiitakes and rinse well to remove any gilt. Cut off and discard the shiitake stems. Cut the tree fungus and shiitakes into thin strips; leave the lily buds whole.
In a large saucepan, bring the stock to a boil over medium heat; reduce the heat until the stock simmer.
Add the bean curd, tree fungus, lily buds and shiitakes. In a small bowl, stir together the vinegar, chill oil, the remaining soy sauce and cornstarch until smoothly blended; stir into the stock along with the chicken strips and their marinade and the remaining pepper.
Pour in the egg and stir immediately so it forms thin wisps.
Stir in the remaining sesame oil, ladle immediately into warmed bowls and garnish generously with the green onions
GUMBO easy