Chinese Hot And Sour Soup
|Chicken broth||4 Cup (64 tbs)|
|Canned whole straw mushrooms||1⁄2 Cup (8 tbs)|
|Canned bamboo shoots||1⁄2 Cup (8 tbs), halved lengthwise|
|Onion||1 Small, sliced|
|Rice wine vinegar/White wine vinegar||1⁄4 Cup (4 tbs)|
|Soy sauce||1 Tablespoon|
|Crushed red pepper||1⁄4 Teaspoon|
|Whole black peppers||6|
|Skinless pike/Sea bass/sea trout fillets||12 Ounce|
|Cold water||1 Tablespoon|
|Green onion||1 , thinly sliced|
In a large saucepan combine the chicken broth, straw mushrooms, bamboo shoots, small sliced onion, vinegar, soy sauce, red pepper, and whole peppers.
Bring to boiling, and then reduce heat.
Cover and simmer for 5 minutes.
Meanwhile, measure thickness of the fish.
For 1-inch-thick fillets, cut them into 1/2 -inch pieces.
For thinner fillets, cut them into 1-inch pieces.
Carefully add fish to broth mixture.
Return just to boiling, and then reduce heat.
Cover and simmer gently till fish is done (allow about 2 minutes per 1/2-inch thickness).
Using a slotted spoon, remove fish from soup.
Cover fish to keep it warm.
Combine cornstarch and water, and then add it to soup.
Cook and stir soup over medium heat till thickened and bubbly.
Cook and stir for 2 minutes more.
Pour beaten egg in a thin stream into the hot soup.
Stir gently till egg cooks and shreds finely.
Remove saucepan from heat.
Gently stir in fish.