Makes 6 to 8 servings
- 4 dried wood ear mushrooms or dried shitake
- 7 cups chicken broth
- 1/4 pound boneless lean pork, cut into matchstick pieces
- 1/2-cup matchstick pieces bamboo shoots
- 1/4-cup matchstick pieces carrot
- 6 tablespoons rice vinegar
- 1/4 cup soy sauce
- 1 teaspoon sesame oil
- 3/4 teaspoons ground white pepper
- 1/2 teaspoon Chile oil
- 3 tablespoons cornstarch mixed with 1/4-cup water
- 1 egg, lightly beaten
- 1 green onion, cut into 1-inch pieces
- 6 pieces of rice crust, fried
- Soak mushrooms in warm water to cover for 30 minutes; drain. Thinly slice mushrooms and set aside. Soak shrimp in warm water to cover for 30 minutes; drain.
- In a large pot, bring broth to a boil over medium-high heat. Add pork, mushrooms, shrimp, bamboo shoots, and carrots. Cook, stirring occasionally, for 3 minutes.
- Stir in vinegar, soy sauce, sesame oil, white pepper, chili oil, and sugar; return to a boil. Reduce heat and simmer, stirring, for 3 more minutes. Add cornstarch solution and cook, stirring, until soup boils and thickens slightly.
- Remove soup from heat and slowly drizzles in egg, stirring constantly. Garnish with green onion and cilantro.
- Before serving drop in hot fried rice crust.
Adapted from Martin Yan's Culinary Journey Through China (KQED Books & Tapes)
Copyrights Yan Can Cook Group, 2005