Pork And Leek Soup
|Thinly sliced lean raw pork||4 Tablespoon|
|Monosodium glutamate||1 Pinch (Ve-Tsin)|
|Ginger sherry||1 Teaspoon|
|Cornflour||1 1⁄2 Teaspoon|
|Leek||1 (Fair Sized)|
|Chicken stock||2 Pint (U.S. 4.25 - 5 Cups)|
Have the pork in one piece from the leg or blade bone (English cut).
Place it flat on the table and cut it diagonally into the thinnest possible slices. (This will help to keep them flat in the cooking rather than curled).
Place them in a small bowl.
Add the seasonings and sherry and work them together, then add 1 teaspoon cornflour and work it well in.
Set aside for the time.
Use only the white part of the leek.
Having washed it very well, cut it into very, very thin slices.
Meanwhile, bring the stock to the boil.
Add the leek and boil until the pieces are translucent.
Add the pork and cook for 5-6 minutes, because the meat is so very thinly cut.
Blend the remaining cornflour with the water, stir it into the soup and boil for 1 1/2 minutes.