HOT and SOUR CHICKEN SOUP

HOT and SOUR CHICKEN SOUP


3 cups chicken broth
½ cup water
2 cup sliced fresh mushrooms
½ cup sliced bamboo shoots, drained
3 slices fresh ginger root
2 cloves garlic, crushed
tsp. soy sauce
¼ tsp. red pepper flakes
1 lb. skinless, boneless chicken breast halves, cut into thin strips
1 tbsp sesame oil
2 green onions, chopped
¼ cup chopped fresh cilantro, (optional)
3 tbsp. red wine vinegar
2 tbsp. cornstarch
1 egg beaten

In a saucepan, combine the chicken broth, water, mushrooms, bamboo shots, ginger, garlic, soy sauce, and hot pepper flakes. Bring to a boil, then reduce the heat to low, cover and simmer while you assemble the rest of the ingredients.
Place the chicken slices into a bowl and toss with some sesame oil to coat. In a separate bowl, stir together the cornstarch and vinegar , and set aside.
Increase the heat under the broth to a medium-high, and return to a rolling boil. Add the chicken slices. Return to a boil, and then drizzle in the egg white while stirring slowly to create long strands of egg. Stir in the vinegar and cornstarch. Simmer over medium heat, stirring occasionally, until the chicken is cooked through and the broth has thickened slightly, about 3 minutes. Serve garnished with green onion and cilantro.


Yield: 4 servings.