Hot and Sour Soup

This Chinese soup is our favorite. Jeremy took me to Chinese restaurant he used to go and I had hot and sour soup. I loved it. I decided to make it at home. I found the recipe from my Chinese cook book called Practical Cookery  Chinese. I tried from the cook book and added more ingredients that I had it in that restaurant. It come up very good. I  don't have to go to restaurant to eat hot and sour soup anymore.
Ingredients
2 tbsp cornstarch

4 tbsp water
2 tbsp light soy sauce
3 tbsp rice wine vinegar
1/2 tsp ground black pepper
1 small fresh red or green chili,finely chopped
2 egg
2 tbsp vegetable oil
i onion chopped
2 cups chicken stock
1 cup dried shredded  shitake mushroom soaked 
1 piece chicken breast cut into very thin strips
1 tsp sesame oil
4 oz bean curd shredded
1 cup canned bamboo shoots shredded
red pepper flakes for garnish

Preparation Method
Place the Chinese dried mushroom in a small bowl and cover with warm water . Leave to soak for 30 minutes.Drain the mushroom, squeeze excess water , and reserve.
In a mixing bowl, blend the cornstarch with the water to form a smooth paste.
Add soy sauce, rice wine vinegar, and black pepper.
Finely chopped red or green chili and add to ingredients in the bowl , mix well.
Break egg into a separate bowl and beat well. Set aside while you cook ingredients.
Heat oil in a heated pan and fry the onion for a 2 minutes until soft.
Stir in the chicken and cook until chicken cooked.
Stir in the chicken stock, mushroom, bean curd, bamboo shoots and bring to a boil.
Cook about 15 minutes.
Gradually pour the cornstarch mixture into the soup and cook , stirring constantly, until it thickens.





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