HOT AND SOUR SOUP
Steps:
- in a small saucepan, bring 3 cups chicken stock to a boil. Add chicken breast: poach until coooked through. Transfer chicken to cutting board: slice in half crosswise, then into 1/4" thick strips. Set aside. Pass stock through cheese cloth lined sieve into a med bowl; set aside. In a 6 qt saucepan, heat sesame oil over med low heat. Add garlic & onion and cover. saute, stirring occasionally, until translucent. Add shrooms, and saute until tender. Add reserved and remaining chix stock, carrots, ginger, black pepper, cayenne, and salt; bring liquid to a boil. Reduce heat, and simmer until carrots are tender. Place cornstarch in a small bowl, and whisk in soy sauce until cornstarch is dissolved. whisk in vinegar. Slowly whisk cornstarch misture into soup. Simmer until soup is cleared. Add reserved chicken, and continue simmering until chix is heated through. turn off the heat. slowly pour beated eggs through a perforated spoon into soup. cover soup, and let stand 1 min. Remove the cover and gently stir. Add scallions and tofu. Serve.
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