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This recipe is AWESOME and will make you want to make it often! Tip: The pepper, chile paste, and vinegar can be varied according to your taste. If you want the broth a little thicker, add another tablespoon of water and cornstarch, when thickening the broth. If you like it a little hotter, use 2 T. of red chili paste, instead of 1. If you like it a little milder, don't add as much white pepper. It you like it a little more sour, add a little more vinegar, to taste, a little at a time. Time does not include time to soak the fungus.
- 6 cups chicken stock
- 1⁄2 lb lean pork, julienned
- 2 tablespoons garlic
- 1 -2 tablespoon red chili paste, depending on how hot you like it
- 2 tablespoons soy sauce
- 3⁄4 teaspoon white pepper, ground
- 4 eggs, beaten
- 4 tablespoons cornstarch
- 1⁄2 cup bamboo shoot, julienned
- 1⁄2 cup water chestnut, julienned
- 1 1⁄2 cups dried Chinese mushrooms, sliced
- 1 (12 ounce) package firm tofu, cut into 1/4x2-inch sticks
- 1⁄3 cup white vinegar
- 1 teaspoon sesame oil
- 1⁄2 cup dried black fungus, soaked for 1 hr., and cut up fine
- scallion, finely chopped
- Bring the stock to a simmer. Add soy sauce, pork, mushrooms and chile paste. Simmer for about 10 minutes.
- Add white pepper, vinegar, bamboo shoots, water chestnuts, fungus, tofu., and simmer 5 minutes.
- Mix cornstarch with 5 T. water and add to soup.
- Bring back to simmer, and pour the eggs in a very thin stream over the surface, stirring in one direction as you add the eggs. Let stand for 10 seconds, then stir in the sesame oil.
- Serve with a chopped scallions on top.