Peking Hot & Sour Chicken Soup

Peking Hot Sour Soup

Ingredients…
4 Chinese mushrooms, soaked in warm water 20 minutes
1 litre chicken stock
125g lean pork or chicken breast
60g canned bamboo shoots, shredded
2 tbsp white vinegar
1 tbsp soy sauce
1 tbsp corn flour blended with 4 tbsp water
1 egg, beaten
½ teaspoon sesame oil
¼ teaspoon chili oil
3 shallots, chopped

Method…
Squeeze mushrooms dry and remove stems. Cut mushroom caps into thin strips.
Bring stock to the boil and add pork/chicken and mushrooms. Bring to the boil again, reduce heat and simmer for 8-10 minutes. Add bamboo shoots and bean curd and simmer for another 4-5 minutes.
Mix vinegar and soy sauce and stir into soup. Stir in blended corn flour and water and simmer, stirring constantly, until thickened.
(you can do all the above in advance, just leaving the final step until you're ready to serve)
Stir in beaten egg off the heat. Add sesame oil, chili oil and shallots and serve hot