INGREDIENTS:
(SERVE 4-6)
2 oz PORK
3 DRIED CHINESE MUSHROOMS, SOAKED
FOR 5 MINUTES AND CHOPPED
1/2 CUP PEELED , UNCOOKED SHRIMP
6 CUPS CHICKEN STOCK
1 oz BAMBOO SHOOTS, SLICED
3 GREEN ONIONS, SHREDDED
SALT AND PEPPER
1 TBSP SUGAR
1 TSP DARK SOY SAUCE
1/2 TSP LIGHT SOY SAUCE
1-2 TBSPS CHILLI SAUCE
2 TBSPS OF VINEGAR
DASH SESAME SEED OIL AND RICE
WINE OR SHERRY
1 EGG, WELL BEATEN
2 TBSPS WATER MIXED WITH 1 TBSP
CORNSTARCH
PROCEDURES:
1) TRIM ANY FAT FROM THE PORK
AND SLICE IT INTO SHREDS ABOUT 2 INCHES LONG AND
LESS THAN
1/2 INCH THICK.
2) SOAK THE MUSHROOMS IN BOILING
WATER UNTIL SOFTENED. PLACE THE PORK IN A
LARGE POT WITH THE
SHRIMP AND STOCK. BRING TO THE BOIL AND THEN REDUCE THE
HEAT FOR
4-5 MINUTES.
3) ADD ALL THE REMAINING INGREDIENTS
EXCEPT THE EGG AND CORNSTARCH AND WATER
MIXTURE. COOK A
FURTHER 1-2 MINUTES OVER A LOW HEAT.
4) REMOVE THE PAN FROM THE HEAT
AND ADD THE EGG GRADUALLY, STIRRING GENTLY
UNTIL IT FORMS THREADS
IN THE SOUP.
5) MIX A SPOONFUL OF THE HOT SOUP
WITH THE CORNSTARCH AND WATER MIXTURE AND
ADD TO THE SOUP,
STIRRING CONSTANTLY.
6) BRING THE SOUP BACK TO SIMMERING
POINT FOR 1 MINUTE TO THICKEN THE
CORNSTARCH.
SERVE IMMEDIATELY.
