Chinese Recipes
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Ingredients
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| 1 |
Cellophane noodles, soaked in water |
2 cups |
| 2 |
Cooked chicken, finely chopped |
1 cup |
| 3 |
Dried Chinese mushrooms, soaked and sliced |
6 |
| 4 |
Chicken broth or chicken stock |
6 cups |
| 5 |
Bamboo shoot, chopped |
1 can |
| 6 |
Egg, lightly beaten |
1 |
| 7 |
Ginger, finely grated |
1 teaspoon |
| 8 |
Corn flour, dissolved in 4 tablespoons of cold water |
1 tablespoon |
| 9 |
Tomato sauce |
2 tablespoons |
| 10 |
Vinegar |
1 tablespoon |
| 11 |
Light soy sauce |
1 tablespoon |
| 12 |
Sesame oil |
2 teaspoons |
| 13 |
Salt |
to taste |
| 14 |
Black pepper powder |
to taste |
| 15 |
Green onions,. Finely chopped |
2 |
| Method |
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Boil the stock in a soup pot, add noodles, chicken, mushrooms, bamboo
shoots and ginger and cook for 2 minutes. Now add corn flour mixture,
bring to a boil, now pour the egg by stirring constantly until it sets in
fine shreds. Remove the soup from the heat, add the remaining ingredients
and mix well. Season it with salt and pepper. Garnish it with chopped
green onions and serve.
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| Servings -4 |
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| Introduction
of the dish |
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This is a hot and sour version of Szechwan soup,
Enjoy.
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