* Exported from MasterCook *

Hai Xian Suan La Tang - Sichuan Sour & Hot Soup

Recipe By :
Serving Size : 0 Preparation Time :0:00
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Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons peanut or vegetable oil
50 g lean pork loin shredded
50 g chicken breast fillet shredded
10 g dried ear fungus soaked in boiling water
for 10 minutes drained and shredded
4 large dried black shiitake mushrooms soaked and
shredded
100 g soft beancurd cut into 1cm dice
4 cups chicken stock
1 teaspoon light soy sauce
1 teaspoon Chinese rice wine
1 teaspoon sesame oil
3 teaspoons Chinese black or red vinegar
1 tablespoon cornflour
1/4 cup water
1 egg lightly beaten
1 teaspoon white pepper -- (1 to 2)
salt to taste
1 spring onion / shallot finely sliced
SUBSTITUTES
Use an extra 4 dried black shiitake
mushrooms instead of the wood ear fungus
Use 4 medium field mushrooms instead of
the dried black shiitake mushrooms
Use 1 teaspoon dry sherry instead of the
rice wine
Use malt vinegar if Chinese black or red
vinegar is not available

Heat the oil in a saucepan and stir fry pork and chicken until they
change colour; about 2 minutes. Add the fungus and mushrooms. Stir
then add beancurd, and stock. Cover pan and simmer for 10 minutes. Add
soy sauce, rice wine, sesame oil and vinegar and simmer for 3 minutes.
Combine the cornflour and water. Add to soup and stir over a
medium-high heat until the soup begins to boil and thicken and clear
slightly. Just before serving stir in beaten egg. Season with white,
pepper and salt to taste then transfer to a large soup bowl. Garnish
with spring onion and serve piping hot.

China - This is one of the most popular soups in Chinese restaurants
around the world - and no wonder! It is a perfect example of the
Chinese love of contrast as it combines both hot and sour flavours as
well as the opposing textures of soft chicken and beancurd with chewy
black mushrooms and fungus. It is an ideal starter to a Chinese meal
when entertaining.

ACME
Author: Produced by International Masters Publishers Pty Ltd
Source: Asian Cooking Made Easy
Copyright: International Masters Publishers Pty Ltd ABN 69 062 359 540
(No Copyright Date Included)
Ilyced by Karen - January 2003





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Per Serving (excluding unknown items): 142 Calories; 5g Fat (55.4%
calories from fat); 4g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 8796mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat;
0 Vegetable; 1 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

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