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| Galangal ~ pronounced ~ 'gah laang-gal' |
| Hot and Sour Soup ~ More Soups Another popular Chinese soup is Hot and Sour Soup. When cooking Chinese dishes it will serve you well to remember to cut, shred, or chop all your ingredients using more or less the same method. If you use a julienne cut on one, then try to use the same cut on the rest (if possible). When preparing Chinese dishes you will find it a lot easier to break the ingredients down into small groups (bowls if you will). The preparation of many Chinese dishes is a fast cooking process. It is critical that you have your ingredients ready at the proper time. I have broken this recipe into those groups. ~ ChileMasters * Group 1 ½ tsp cornstarch 1 tbsp water ½ tbsp soy sauce 1 tsp sherry * Group 2 6 Superior Stock (you may substitute with chicken stock) 1¼ tsp salt * Group 3 4 tbsp cornstarch - mixed with 5 tbsp water * Group 4 1 tbsp chopped coriander - fresh 3 tbsp white vinegar 3 tbsp soy sauce 2 tbsp green onions, shredded 2 tbsp fresh ginger, shredded ½ tsp pepper dash of sesame oil * Separate ingredients 2 pieces bean curd (4 pieces in a box) cut into strips 2/3 cup shredded meat (pork, beef, or chicken) 2 eggs 1. Add the meat to group 1, mix and marinate for 20 minutes. Beat the eggs lightly. Put group 4 in a serving bowl. 2. Boil group 2 in a pot, put the meat in a strainer, the strainer should rest in the stock. Use chopsticks or a fork to separate the meat then put the meat in the pot. Add the bean curd and bring to a boil. Add mixture group 3 to thicken, stir. Boil again. Slowly add the eggs in a thin stream, stir lightly and turn off the heat. Pour this mixture into a bowl with group 4, mix and serve. Note: Bamboo shoot, dried tiger lily blossoms, shredded Chinese black mushrooms, wood ears, or other vegetables may be added. Serves 6 |
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