Chinese Hot And Sour Soup

Hot And Sour Soup

Ingredients:

^{·           1 /4  cups of water}

^{·      3/4 cup canned bamboo shoot, drained}

^{·       4 large dried shiitake mushrooms}

^{·           2  teaspoons dark sesame oil}

^{·    8 ounces boneless skinless chicken breasts, cut into 2 in thin strips}

^{·       2 cups fresh mushrooms, sliced}

^{·       1/2 cups chicken stock}

^{·       2-3 tablespoons soy sauce}

^{·       2 teaspoons honey}

^{·       11/2  tablespoons cornstarch}

^{·       8 ounces firm tofu, cut into 2 in thin strips}

^{·       2 tablespoons white vinegar}

^{·        Green onions 4 stick}

^{·       1/4  teaspoon hot red pepper sauce (to taste)}

^Directions:

        ^{In a small saucepan, bring 1 cup of water to boil. Place the bamboo shoots in a small heatproof bowl and pour 1/2 cup of the boiling water over them; let soak for 5 minutes then drain. Add the dried mushrooms to the remaining boiled water and let soak for 5 minutes. Drain the mushrooms through a sieve, reserving the soaking liquid. Slice the mushrooms, discarding the stems.}

^{In a large saucepan, heat the oil over moderate heat. Add the chicken and saute for 4 minutes or until no longer pink on the outside. Add the soaked mushrooms, fresh mushrooms, green onions, stock, soy sauce, honey, and mushroom soaking liquid. Bring the saucepan mixture to a simmer.}

^{Meanwhile, in a small bowl, mix the cornstarch with the remaining ¼ cup water. Stir the cornstarch mixture into the simmering soup and cook for 5 minutes. Stir the tofu, vinegar, and red pepper sauce. Cook until the tofu is heated through.}