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Peking Hot And Sour Soup

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15 g/ oz (about 40 pieces) dried golden needles, soaked and drained
3-4 dried wood ears, soaked and drained
85 g/3 oz lean pork, shredded
1 teaspoon rice wine or dry sherry
3 tablespoons cornflour
1 litre/1 pints chicken stock
1 tablespoon light soy sauce
85 g/3 oz soft bean curd (tofu), shredded
1 egg, beaten
2 tablespoons cider vinegar
teaspoon ground white pepper
1 teaspoons sesame seed oil
teaspoon salt, or to taste
1 spring onion, very thinly sliced


Serves: 4


1.Trim off the tough ends of the golden needles and any tough parts of the wood ears. Cut the golden needles in half and coarsely chop the wood ears. Set aside. 2.Put the pork in a small bowl with the rice wine and 1 teaspoon of the cornflour. Set aside. Dissolve the remaining cornflour in 125 ml/4 fl oz cold water and set aside. 3.Put the chicken stock and soy sauce in a saucepan and bring to the boil. When the stock is boiling, stir in the pork and cook until it separates, about 30 seconds. Then stir in the golden needles and wood ears. Allow the stock to come back to the boil and cook for 1 minute. Add the bean curd and, as soon as the stock comes back to the boil, stir the cornflour mixture and add it to the soup, stirring constantly until the soup thickens. 4.Still stirring constantly, pour the beaten egg into the hot soup in a steady stream. Remove from the heat and immediately stir in the vinegar, pepper and sesame seed oil. Add salt to taste and garnish with spring onion. Serve hot.

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