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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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It's soup, so you can put just about anything else in it you want. I've put in just the basics. You may, of course, add tofu, but I never, under any circumstances, eat tofu. Never. Ingredients:
1/4 lb. ham, in matchsticks |
1/2 lb. boneless chicken, in matchsticks |
8 dried chinese black mushrooms (or shiitakes) |
8 fresh mushrooms |
1 1-inch piece ginger, cut into tiny matchsticks |
1 small can bamboo shoots |
4 green onions |
1 quart chicken stock |
1 t. each: dark soy sauce and light soy sauce |
4 t. cornstarch, mixed with 4 t. water |
for each individual serving |
1 t. dry sherry or rice wine |
1/4 t. black pepper |
1 t. black vinegar |
1 t. sesame oil |
Directions:
1. Add just enough boiling water to just cover the dried mushrooms and let them soak for 30 minutes. Squeeze dry, stem, and add the soaking liquid to the stock. Shred mushroom caps.
2. Mince the white parts of the green onions and reserve. Cut the green tops into bite-sized pieces, and distribute them among the serving bowls.
3. Stem the free mushrooms and shred the caps. Cut the bamboo shoots into matchsticks (and whatever else you decide to add).
4. In a very hot wok over a high flame, add about a tablespoon of oil, swirl, then add the ginger. Stir just a second, then add the bamboo shoots, fresh and dried mushrooms, and any other vegetables you decided to add. Stir-fry just until the fresh mushrooms have started to darken. Add the stock mixture and both soy sauces, the ham and chicken, and bring to a boil (taste, and add salt if necessary). Simmer for about five minutes, until the chicken is done. Add the cornstarch/water mixture and stir until just thickened. Turn off the heat.
5. Put the sherry, pepper, vinegar, and sesame oil into each individual bowl,then fill each with the hot soup. Serve.
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