Ingredients
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6 cups chicken stock
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1/4 lb julienned lean pork or 1/4 lb chicken
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2 tablespoons garlic and red chile paste
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2 tablespoons soy sauce
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3/4 teaspoon ground pepper
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4 eggs, beaten
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5 tablespoons cornstarch
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1 (15 ounce) can peeled straw mushrooms
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1/2 ounce dried black fungus (soak in water for an hour before using)
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1 (7 ounce) can sliced water chestnuts
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1/2 lb soft tofu, sliced into 1/4 inch cubes
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1/4 cup white vinegar
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1 teaspoon sesame oil
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1 (15 ounce) can baby sweet corn cobs
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finely chopped scallion (to garnish)
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1 cup sliced shiitake mushroom
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1 (7 ounce) can sliced bamboo shoots
Instructions
- Bring stock to a simmer, add soy sauce, pork, mushrooms& chile paste, simmer for 10 minutes.
- Add meat, pepper, vinegar, bamboo, baby corn, water chestnuts, fungus and tofu, simmer 10 min Mix cornstarch with 5 tbsp water and add.
- bring back to a simmer and pour the eggs in a very thin stream over the surface.
- Let stand for 10 seconds before gently stirring in the sesame oil.
- Serve with a garnish of chopped scallions.