Hot And Sour Chicken Soup

Hot And Sour Chicken Soup


Marinade

2 lg. egg whites
1 T. Dry Sherry
1 tsp. sesame oil
2 tsp. cornstarch
1 lb. boneless, skinless chicken breast, cut into thin strips
salt and, pepper to taste
10 dried Chinese mushrooms, soaked in hot water for 20 mins.
1/2 c. frozen peas

Soup

6 c. chicken stock
2 T. Dry Sherry
2 T. soy sauce
3 T. rice vinegar
2 tsp. sesame oil
1 tsp. coarse salt
1 tsp. ground white pepper
1/2 tsp. cayenne pepper
1 T. cornstarch
1/4 c. water
2 eggs, lightly beaten

In a bowl, combine the egg whites, sherry, sesame oil,
and cornstarch, and whisk until thickened.

Add the chicken, toss lightly to coat, cover, and
refrigerate 3-4 hrs., or overnight.

Drain the mushrooms, remove and discard the stems,
and cut into strips. Set aside with the peas.

In a lg. pot, combine the soup ingredients, and heat
until mixture boils.

Add the chicken, mushrooms, and peas.

Bring back to a boil, and cook about 3 mins., stirring
to separate the chicken pieces, and skimming the
surface to remove any impurities.

Meanwhile, dissolve the cornstarch in the water.

Add to the soup, stirring constantly, and cook until
soup thickens and turns glossy, 2-3 mins.

Remove from the heat, and taste for seasoning.

Slowly add the beaten egg to the soup in a thin
stream around the edge, stirring once or twice
so that the cooked egg forms long threads.