- 1\4 cup sliced bean curd, well drained
- 1/2 cup canned bamboo shoots, drained
- 6 cups fresh chicken stock
- 1 teaspoon salt
- 1\4 cup soy sauce
- 1\2 cup ground chicken
- 1/4 tsp. white pepper
- 1 tbsp. chili sauce
- 2 tbsp. white vinegar
- 1\4 cup corn flour
- 1 egg, beaten
1. Soak the
mushroom in warm water for 15-20 minutes or until soft. Strain
mushroom liquid and reserve. Cut the mushrooms into thin
strips, about 1 inch long, set aside.
2. Slice bean curd and cut
bamboo shoots into 1 inch long sticks and
3. Place the chicken stock in a large pot
and bring to boil. Add the salt, soy sauce, mushroom liquid,
mushrooms, bamboo shoots and ground chicken
and stir well. Lower the heat and simmer soup for 3-5
4. Add the white pepper, chili
sauce, vinegar, and bean curd, stir gently.
5. Mix the corn
flour and little water to make a smooth paste.
Stirring all the time, add the paste to the boiling
soup in a thin
stream. Pour in the egg and stir until it separates into shreds. Add salt
and pepper to taste.