Soak dried mushroom in warm water for 20 minutes in a bowl, strain and slice horizontally in thin slices.
Cover bamboo shoots by 2 inches of water in saucepan and bring to full boil, strain, put in cold water, strain again and slice as thinly as mushrooms.
Shred chicken meat with a sharp knife.
Stir together vinegar, soy sauce, sugar, chilli sauce, ground white pepper and salt in a bowl.
Heat a pan/wok over high heat and swirl enough oil to coat wok on all sides stir-fry chicken for 1 minute until meat is no longer pink.
Add mushrooms, bamboo shoots and stir-fry for another minute.
Add broth, bring to a boil and add tofu and add vinegar mixture.
Stir cornstarch with 4 tbsp water and add to broth while stirring (liquid will thicken).
Reduce heat to medium, simmer for 2 minutes then add beaten eggs in a thin stream to the soup stirring slowly in one direction with a spoon.
Stir white pepper and remaining sesame oil into soup.
Divide soup into 6-8 bowls and sprinkle with scallions and cilantro before serving.
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