Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 oz Lean boneless pork -=OR=- Cider Vinegar
1 oz Dried Chinese mushrooms 1/2 ts White pepper
1 oz Bean thread noodles 2 tb Dark soy sauce
10 oz Fresh bean curd 1 tb Cornstarch; blended with
2 sm Eggs 1 tb Water
1 ts Sesame oil 2 tb Finely chopped scallions
1 qt Chicken stock 2 tb Finely chopped cilantro
2 ts Sugar 1 ts Sesame oil
3 tb Chinese red vinegar 1 ts Chili oil (optional)

CUT THE PORK INTO THIN SHREDS. Bring some water to a boil in a pot and
blanch the pork in it for 2 minutes. Drain the meat and set it aside.
Soak the mushrooms in warm water for 20 minutes, then drain them and
squeeze out any excess liquid. Discard the stems and finely shred the
caps. Soak the noodles for 5 minutes in warm water, then drain them.
Cut them into 5-inch lengths and set them aside. Drain the bean curd
and shred it into thin strips. Beat the eggs and sesame oil together
in a small bowl. Bring the chicken stock to a simmer in a large pot.
Add the prepared pork, mushrooms, noodles and bean curd together with
the sugar, vinegar, white pepper and dark soy sauce. Simmer for 3
minutes, then thicken it with the cornstarch mixture. Simmer for 2
minutes with the heat as low as possible. Next, pour the beaten egg
mixture into the soup in a steady stream, and pull the egg into
strands with a fork or chopsticks. Stir in the scallions, fresh
cilantro, sesame oil and chili oil. Pour the soup into a large tureen
or individual bowls and serve at once.

KEN HOM - PRODIGY GUEST CHEFS COOKBOOK

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