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Ingredients:
4 ½ tablespoons cornstarch
6 tablespoons cool water
3 ½ teaspoon soy sauce
1 teaspoon dry sherry
2/3 cup shredded pork, beef or chicken
1 tablespoon chopped cilantro
3 tablespoon white vinegar
2 tablespoon scallions, diced
2 tablespoon ginger, grated
dash sesame oil
6 Cups chicken stock
2 eggs
salt and pepper to taste
Instructions:
Mix together ½ tablespoon cornstarch, 1 tablespoon water, ½ tablespoon soy sauce and dry sherry. Pour over meat and marinate for 20 minutes.
Meanwhile, in a bowl, combine cilantro, vinegar, remaining soy sauce, scallions, ginger, and sesame oil. Set aside.
Bring chicken stock to a boil in a large pot, then add meat. Mix remaining cornstarch and water together and add to soup pot, stirring. Bring to boil again.
Beat eggs lightly, then slowly add to soup in a thin stream, stir lightly and remove from heat. Add vegetable mixture to soup and serve immediately.
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Copyright © 1999 - 2004 Lanier Publishing International
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