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Pekin Sour and Hot Soup
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Serves : 4
Preparation time :
overnight for soaking lichen, plus 8 minutes
Cooking time : 40 minutes
Ingredients :
4-6 pieces lichen
1 Chicken Mushroom
13/4 -2 pinch ( U.S. 41/4 -5 cups) chicken stock
4 tablespoons raw ham, pork or raw chicken, cut into thin strips
2 tablespoons canned bamboo shoots
Salt and white pepper
White wine vinegar
1 teaspoon cornflour
1 tablespoon water
1 egg
Method :
Lichen is expensive and could be omitted
Soak the lichen overnight in cold, water and cut into too small slices. Soak the mushroom, stem discarded, for 1 hour, and slice into suitable pieces. Bring the stock to the boil; add the pork or chicken and let simmer 2 minutes.
Then add the bamboo shoots. Add a little salt and generous amount of pepper and the vinegar. Cover and let simmer for 30 minutes. Blend the cornflour and water, stir into the saucepan and let simmer 11/2 minutes. Remove from heat and trickle the beaten egg in whilst stirring and serve.
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