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Cantonese Hot and Sour Soup
2 licht geklopte eieren

10 wolkenoortjes

1/2 c. gefermenteerde gedroogde bonen (dried bean curd skin)

1/3 c. dungesneden rauwe garnalen

6 tijgerlelieknoppen, geweekt

2 quarts kipbouillon

1 1/2 Eetlepel Chinese hot chili oil

2 theelepel sesamolie

3 Eetlepel maïzena in 3 Eetlepel water

2 large shiitake

1/2 stuk tofu in plakjes

1/3 varkenslende in dunne plakjes

1/3 c. kippenborst/kipfilet in dunne plakjes

1-5"x7" blaadje nori

1 gehakte bosui

3 Eetlepel rjstwijnazijn

2 theelepel donkere sojasaus

2 Eetlepel pinda-olie
  • Omschrijving recept: Soepen; Chinees (Kanton)
  • Bron: Len Poli

Bereiding

Soak mushrooms in hot water if dried. Slice mushrooms as thinly as possible.

Stir fry meat and shrimp in a hot wok with the peanut oil.

Add mushrooms and their water.

Add chicken broth, tofu, bean curd skin, tiger lily buds, and nori.

Add rice wine vinegar, sesame oil, hot chili oil, soy sauce and cornstarch in water. Bring to a boil.

Slowly pour in egg. Serve immediately.