---------- Recipe via Meal-Master (tm) v8.02
 
      Title: HOT & SOUR SOUP 4
 Categories: Chinese, Soups
      Yield: 4 servings
 
           Stephen Ceideburg
      6    Dried Chinese black
           -mushrooms
     36    Dried lily buds
      3 lg Dried wood ears
      1    Boneless chicken breast
           - half *
      1 tb Peanut oil
      1 ts Salt
      1    Quarter-sized slice of fresh
           -peeled ginger, bruised
      1 tb Soy sauce
      2 tb Shao Hsing wine **
      4 c  Chicken stock
      2 tb Water chestnut flour mixed
           -with 4 tb water ***
      1    Egg, lightly beaten with 1
           -ts oil
    1/4 lb Firm tofu (optional) ****
      1    Green onion, trimmed and
           -shredded
           Chicken Strip Marinade:
      1 ts Light soy sauce
      1 ts Dry vermouth
    1/4 ts Sugar
      1 ts Cornstarch
      1 ts Sesame oil
           Hot and Sour Seasoning:
      2 tb Red wine vinegar
      1 tb Light soy sauce
      1 ts White pepper
      2 ts Hot chili oil, or to taste
      1 tb Sesame oil
 
  * Skinned and, cut into matchstick strips ** or dry
  sherry. S.C. *** Use cornstarch if unavailable. S.C.
  **** Cut into strips 1/4 inch thick and 1 1/2 inches
  long
  
  There are distinct steps to take in a certain order
  instead of just tossing everything into the stock.
  Like other Hot and Sour soups, it can be made with
  whatever you have on hand. Ms. Jue does suggest,
  however that the black mushrooms and wood ears are
  pretty important to the taste and should be used if at
  all possible. If necessary, she says, substitute
  julienned carrot for the lily buds for color and
  texture. Shredded bamboo shoots, green beans and bean
  sprouts are suggested as additions or sub- stitutions.
  Pork or shrimp can be used instead of chicken with out
  guilt. Toss in a handful of noodles if you like too...
  
  In 3 separate bowls, cover black mushrooms, lily buds
  and wood ears with water until soft and pliable, about
  30 minutes. Squeeze dry. Remove and discard stems from
  black mushrooms; julienne. Remove and discard hard
  ends of lily buds. Remove and discard any hard
  clusters in centers of wood ears. Roll each wood er
  into a tight curl, cut cross-wise into thin strips.
  Set aside.
  
  Mix marinade ingredients. Toss with the chicken strips
  and set aside.
  
  Heat wok over medium-high heat. When hot, add oil and
  tilt wok to coat sides. Add salt, ginger and chicken.
  Stir-fry for 1 minute or until chicken turns white.
  Remove chicken and set aside.
  
  Increase to high heat. Add black mushrooms, lily buds
  and wood ears to hot oil. Stir-fry until fragrant,
  about 1 minute. Add soy sauce and Shao Hsing wine;
  stir-fry 5 seconds. Add stock and bring to a boil.
  Reduce heat to low and simmer 10 minutes. Then bring
  back to a boil. Add water chestnut flour mixture. Stir
  continuously until thickened (about 30 seconds).
  Remove from heat.
  
  Slowly pour egg into soup in a circular motion while
  stir- rings slowly with chopsticks to from silk like
  ribbons. Add tofu and chicken.
  
  Put ingredients for Hot and Sour Seasoning in a small
  bowl. Stir once or twice; do not over mix. Pour half
  into a shallow soup tureen. Ladle soup over sauce.
  Scatter green onions on top. Float remaining Hot and
  Sour Seasoning on top of soup. Stir gently.
  
  Serves 4 as a meal in itself.
  
  Joyce Jue, San Francisco Chronicle, 1/2/91.
 
-----