| 1 | * skinned and, cut into matchstick strips ** or dry sherry. |
| 2 | S.c. |
| 3 | *** use cornstarch if unavailable. |
| 4 | S.c. |
| 5 | **** cut into strips ?inch thick and 1 ?inches long there are distinct steps to take in a certain order instead of just tossing everything into the stock. |
| 6 | Like other hot and sour soups, it can be made with whatever you have on hand. |
| 7 | Ms. |
| 8 | Jue does suggest, however that the black mushrooms and wood ears are pretty important to the taste and should be used if at all possible. |
| 9 | If necessary, she says, substitute julienned carrot for the lily buds for color and texture. |
| 10 | Shredded bamboo shoots, green beans and bean sprouts are suggested as additions or sub- stitutions. |
| 11 | Pork or shrimp can be used instead of chicken with out guilt. |
| 12 | Toss in a handful of noodles if you like too... |
| 13 | In 3 separate bowls, cover black mushrooms, lily buds and wood ears with water until soft and pliable, about 30 minutes. |
| 14 | Squeeze dry. |
| 15 | Remove and discard stems from black mushrooms; julienne. |
| 16 | Remove and discard hard ends of lily buds. |
| 17 | Remove and discard any hard clusters in centers of wood ears. |
| 18 | Roll each wood er into a tight curl, cut cross-wise into thin strips. |
| 19 | Set aside. |
| 20 | Mix marinade ingredients. |
| 21 | Toss with the chicken strips and set aside. |
| 22 | Heat wok over medium-high heat. |
| 23 | When hot, add oil and tilt wok to coat sides. |
| 24 | Add salt, ginger and chicken. |
| 25 | Stir-fry for 1 minute or until chicken turns white. |
| 26 | Remove chicken and set aside. |
| 27 | Increase to high heat. |
| 28 | Add black mushrooms, lily buds and wood ears to hot oil. |
| 29 | Stir-fry until fragrant, about 1 minute. |
| 30 | Add soy sauce and shao hsing wine; stir-fry 5 seconds. |
| 31 | Add stock and bring to a boil. |
| 32 | Reduce heat to low and simmer 10 minutes. |
| 33 | Then bring back to a boil. |
| 34 | Add water chestnut flour mixture. |
| 35 | Stir continuously until thickened (about 30 seconds). |
| 36 | Remove from heat. |
| 37 | Slowly pour egg into soup in a circular motion while stir- rings slowly with chopsticks to from silk like ribbons. |
| 38 | Add tofu and chicken. |
| 39 | Put ingredients for hot and sour seasoning in a small bowl. |
| 40 | Stir once or twice; do not over mix. |
| 41 | Pour half into a shallow soup tureen. |
| 42 | Ladle soup over sauce. |
| 43 | Scatter green onions on top. |
| 44 | Float remaining hot and sour seasoning on top of soup. |
| 45 | Stir gently. |
| 46 | Serves 4 as a meal in itself. |
| 47 | Joyce jue, san francisco chronicle, ?91. |
