Chinese Soups Recipes - Peking Sour and Hot Soup Recipe

Ingredients

• 4-6 pieces lichen

• 1 Chinese mushroom

• 1 3/4 -2 pints (U.S. 4 1/4 -5 cups) chicken stock

• 4 tablespoons raw ham, pork or raw chicken, cut into thin strips

• 2 tablespoons canned bamboo shoots

• salt and white pepper

• white wine vinegar

• 1 teaspoon corn-flour

• 1 tablespoon water

• 1 egg

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Method:

1. Soak the lichen (MUK YE) overnight in cold water and cut into not too small slices. Soak the mushroom, stem discarded, for 1 hour, and slice into suitable pieces.

2. Bring the stock to the boil; add the pork or chicken and let simmer 2 minutes. Then add the bamboo shoots. Add a little salt and generous amount of pepper and the vinegar.

3. Cover and let simmer for 30 minutes. Blend the corn-flour and water, stir into the saucepan and let simmer  1 1/2 minutes.

4. Remove from heat and trickle the beaten egg in whilst stirring and serve.