Szechuan (hot & sour soup)

By Tiller

Ingredients

• 2 litres stock or water
• 1/2 lb cooked ham, shredded
• 1 oz dry fungus, softened
• 1/2 lb shrimps , finely chopped
• 4 oz bamboo shoots
• 2 cups red or white wine
• 1/2 lb tofu, diced
• 2 tbsp cornstarch (with 2 tbsp water)
• 2 eggs, beaten
• 1 tbsp sesame oil
• 1/2 lb chicken breast, shredded
• 8 pieces dried mushrooms, softened & shredded
• 4 oz waterchestnuts, finely diced
• 1 small red pepper, finely diced
• 1 tbsp chili sauce Asian
• 6 green onions , finely chopped
• 1 tsp salt & pepper

Preparation

Step 1

Bring chicken stock to a boil, add the chicken, mushrooms, fungus and shrimp. Boil for a couple of minutes and then add the rest of the above ingredients (except for the green onions, eggs and cornstarch mixture)

Boil for 3 minutes , stir in starch mixture slowly, add the eggs.

Remove from heat and serve with a pinch of green onions.