Recipe - Hot And Sour Soup (Suen Laat Tong)

6 cup Chicken stock
One half cup Tofu; cut in 1/4" cubes
One fourth cup Cooked chicken; shredded
One fourth cup Cooked shrimp
One fourth cup Cooked pork; shredded
One fourth cup Bamboo shoots; chopped
One fourth cup Peas
One fourth cup Celery; finely slices
One fourth cup Wood ear mushrooms; chopped
One fourth cup Chinese mushrooms; chopped
1 tablespoon Ginger; finely minced
1 tablespoon Soy sauce
1 tablespoon Sesame oil
1 teaspoon Salt
2 tablespoon Corn starch
2 Eggs lightly beaten
2 teaspoon Chili paste; more to taste
4 tablespoon Vinegar
One fourth cup Green onion; cut or sliced up

1. Bring stock to a boil.

2. Add tofu, chicken, shrimp, pork, bamboo shoots, peas, celery, wood ear
and chinese mushrooms, ginger, soy sauce, sesame oil and salt and return to
a boil.

3. Mix corn starch with a bit of cold water and add gradually to soup to
thicken.

4. Dribble eggs into soup in thin stream while stirring constantly to
produce egg threads.

5. Add vinegar and chili paste to desired degree of hotness and sourness.

6. Serve garnished with green onion.

Formatted & Busted by RecipeLu recipelu@recipelu.com
Posted to recipeludigest Volume 01 Number 226 by RecipeLu
recipelu@geocities.com on Nov 09, 1997