Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Cloud ears 1/2 ts Hot oil (red chinese)
1/2 c Tiger lilies 1 tb Sesame oil dk brown toasted
1/2 lb Roast pork shredded 4 Scallions for garnish
7 tb Cornstarch 12 c Chicken stock*
1 c Water 1/2 ts Salt
1/2 c Sherry 3 ts Light soy
2 Bean curds cut 9 pieces 2 Eggs beaten
6 tb Rice wine vinegar 1 c Shredded chicken cooked
1/4 ts White pepper 1 c Bamboo strips julliene

*(Make it a good rich stock) Soak ears and needles 20 mins in warm water,
save water. Shred ears, halve needles. Shred chicken, pork, combine with 2
tbs cornstarch and sherry, set aside. Combine vinegar, pepper, hot oil and
sesame oil in bowl and set aside. Boil chicken stock, salt and soy, add
pork-chicken mixture, boil 1 minute, add tofu, needles and ears. Boil 1
minute, mix rest of cornstarch with water and add to soup. (Use water from
ears and needles for mixing) lower heat, add vinegar mixture, adjust
seasoning. Slowly stir in beaten eggs, garnish with cut scallions. Serve in
heated bowls. Enjoy it. KEEP ON KOOKIN, MARTY See ya all again... FROM:
MARTY FEINS (BGNJ11A)

Browse by categories