Ingredients
1/3 cup (2 oz) chicken breast, cut into 1/4 x 4 inch strips
1/3 cup (2 oz) beef sirloin, cut into 1/4 x 4 inch strips
1/2 cup bamboo shoots, cut into 1/4 x 4 inch strips
1 cup shiitake mushrooms, fresh, stems removed and cut into thin strips
1/4 cup tofu, firm, cut into 1/4 x 4 inch strips
2 large eggs, beaten
Soup Base
2 tablespoons canola oil
4 green onions, sliced thin on the bias
1 tablespoon grated fresh ginger
2 quarts chicken broth
1/3 cup black vinegar
2 tablespoons Chinese rice wine
2 tablespoons chili bean paste
1 tablespoon dark soy sauce
2 teaspoons toasted sesame oil
1/4 teaspoon ground white pepper
Soup Thickener
3 tablespoons water
1 tablespoon cornstarch
Garnish
1 green onion, greens and whites, sliced thin on the bias
1/4 cup English peas
1 tablespoon smoked ham, thinly sliced
1/4 cup English peas
1 tablespoon smoked ham, thinly sliced
Instructions
In a large pot, bring 2 quarts of water to a boil and blanch the chicken, beef, bamboo shoots, mushrooms and tofu for 3 minutes, drain and set aside. Discard the blanching liquid.
In a clean pot, heat 2 tablespoons of oil over medium-high heat and saute the green onions and ginger for 30 seconds. Stir in the remaining ingredients for the soup base and bring to a boil for 1 minute and then reduce the heat to low and simmer the soup for 10 minutes. Swirl in the beaten eggs into the soup.
Mix together the water and cornstarch in a small bowl. Slowly pour the cornstarch mixture into the soup until it reaches a thicker consistency.
Add the cooked chicken, beef, bamboo shoots, mushrooms and tofu to heat through, 2 minutes. Transfer the soup to warmed soup bowls and garnish the soup with peas, smoked ham and sliced green onions. Serve hot.
