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Title: Karen Lee's Peking Hot-Sour Soup
Categories: Soup
Yield: 6 Servings
| 1 | qt | Chicken stock or broth |
| 1/4 | lb | Raw slightly frozen pork; shredded |
| 1/4 | c | Chinese mushrooms; Soak 30 minutes in warm water or until so |
| Reserve liquid | ||
| 12 | Dried lily buds; soaked, hard end trimmed, cut in half | |
| 1 | tb | Tree ears; presoaked, rinse, shredded, optional (no sub) |
| 1/4 | c | Bamboo shoots; shredded |
| 1 | Cake fresh bean curd; drain shredded | |
| 1/2 | ts | Sugar |
| 2 1/2 | tb | Light soy sauce |
| 3 | tb | Red wine vinegar |
| 1/4 | ts | Fresh ground black pepper |
| 2 | tb | Water chestnut powder |
| MIXED WITH | ||
| 1/4 | c | Mushroom soaking water |
| 2 | tb | Chopped scallions & tops |
| 1 | ts | Sesame seed oil w/chili |
| 1 | Egg; beaten |
* All ingredients may be prepared early in the day. Soup may be cooked up to this point, refrigerated, then returned to boil and completed.
Bring chicken stock to a boil. Add pork, stir, bring to boil again and remove scum. Add mushrooms, lily buds, tree ears, bamboo shoots. Bring to boil; turn heat to medium. Cook for 3 minutes. *
Return soup to boil. Add bean curd. Mix together sugar, soy sauce, vinegar, pepper; add to soup and bring again to boil. Re-stir water chestnut powder and mushroom water and add to soup, stirring slowly. Simmer about 1 minute until thickened. Add scallions; stir through. Add sesame oil with chili, stir and turn off flame. Slowly add egg, stirring in a figure-8 pattern with chopsticks. Serve at once.
Bon Appetit Magazine, April 1977
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