Hot And Sour Chicken Soup
|Chicken broth||3 Cup (48 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Small mushrooms||1⁄4 Pound|
|Canned sliced bamboo shoots||1⁄2 Cup (8 tbs)|
|Fresh ginger slices||3 , unpeeled (Quarter Size Pieces, 1/4 Inch Thick)|
|Garlic||2 Clove (10 gm), minced or crushed through a press|
|Reduced-sodium soy sauce||2 Teaspoon|
|Hot pepper flakes||1⁄4 Teaspoon|
|Skinless boneless chicken breast||1 Pound|
|Oriental sesame oil||1 Tablespoon|
|Cilantro sprigs||1⁄4 Cup (4 tbs)|
|Red wine vinegar/Cider vinegar||3 Tablespoon|
1 In a medium covered saucepan, bring the chicken broth, water, mushrooms, bamboo shoots, ginger, garlic, soy sauce and hot pepper flakes to a boil over medium-high heat. Reduce the heat to low, cover and simmer while you prepare the remaining ingredients.
2 Cut the chicken across the grain into 1/4-inch-thick slices. Place the chicken slices in a bowl and toss them with the sesame oil.
3 Finely chop the scallions and the cilantro (if using). In a small bowl, blend the vinegar and cornstarch together. In another small bowl, lightly beat the egg.
4 Increase the heat under the broth to medium-high and return it to a boil. Add the chicken slices to the soup. Stirring constantly, slowly pour in the beaten egg. Stir in the vinegar mixture. Cook, stirring occasionally, until the chicken is cooked through and the soup has thickened slightly, about 3 minutes.
5 Stir in the scallions and serve sprinkled with cilantro (if using). If desired, remove the ginger