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Peking Sour and Hot Soup (Sun Lard Tong)

March 30, 2017

Preparation time: 15 minutes
Cooking time: 5 minutes
To serve: 4

You will need
1 oz. black mushrooms
1 oz. canned bamboo shoots
1 oz. raw ham*
1 1/2 pints chicken stock or water
1 1/2 tablespoons soy sauce
1 tablespoon vinegar
1 tablespoon cornflour
3 tablespoons water
1 egg
1/2 teaspoon white pepper
1/2 teaspoon monosodium glutamate
salt
*Pork or chicken meat can also be used.

Soak the mushrooms for 30 minutes. Shred mushrooms, bamboo shoots and ham. Bring the chicken stock to the boil. Add mushrooms, bamboo shoots and ham, cook for 3 minutes. Add soy sauce, vinegar, cornflour (mixed with 3 tablespoons water), cook 2 minutes. Drop the beaten egg into it, and stir, add pepper, monosodium glutamate. Add salt to taste and serve immediately.

How to cook Chinese vegetables:
The Chinese cook most vegetables in a very hot, round-bottomed pot. In Western cooking the utensil would be a ‘Dutch oven’ or a deep frying pan. This should be ‘piping’ hot and well-greased when the food is placed in it. To retain the vitamins, texture and colour of the vegetables, they should be turned quickly and constantly, and no water should be used as the quick cooking brings out the natural juices and keeps their crispness and colour.


© Shufunotomo Co., Ltd., Japan 1968 English text © Shufunotomo Co., Ltd., Japan 1968

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