SZECHUAN SOUR HOT SOUP

30 g ( 1 0z ) pork, shareded

30 g ( 1 oz ) chicken breast, sharedded

2 teaspoons peanut oil

2 heaped tablespoons cloud ear fungus ( mok yee), soaked

4 large dried black mushrooms, soaked and shredded

100 g (3 ½ oz ) soft beancured (tauhu) diced

3 cups chicken stock

1 teaspoon light soya sauce

1 teaspoon Chinese rice wine or dry sherry

1 teaspoon sesame oil

2-3 teaspoon malt vinegar

¼ - ½ teaspoon chilli oil (optimal )

salt to taste

1 tablespoon cornflour, mixe with ¼ cup water

1 egg, lighty beaten

white papper

spring onion, finely chopped

fty the pork and chicken gentlyin peanut oil until they change color. Add the soaked and drained fungus and musshroms oil and stir. Put in beancurd and stock and simmer 10 minutes. Add all the seasonings except pepper and simmer 3 minutes. Thicken with cornflour mixture.

Just before serving, stir in beaten egg. Sprinkle very liberally with white pepper and garnish with spring onion.