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Hot and Sour Chicken Soup

Soups and Congees

Hot and Sour Chicken Soup
1 boneless chicken thigh
3 chicken wings, bones removes, each wing turned inside out
3 Tablespoons cloud ear fungus, soaked for twenty minutes in warm water
1 Tablespoon vegetable oil
1 small chili pepper
3 slices peeled fresh ginger
1 scallion, cut into one-half inch pieces
1 Tablespoon Shao Xing wine
1 Tablespoon thin soy sauce
1 Tablespoon mushroom soy sauce
1 Tablespoon Chinese black vinegar
2 Tablespoon cornstarch mixed with one tablespoon cold water
6 cups chicken broth
1. Cut chicken thighs and inside out wings into one-inch pieces.
2. Remove any debris or thick parts from the fungi, and cut them into one-inch pieces.
3. Heat oil and fry the chili pepper and the ginger for two minutes, then discard them and put the chicken pieces into the oil, and stir-fry for two minutes before adding the scallion pieces, wine, sioy sauce, and vinegar. Stir well, the add cornstarch mixture and the broth and bring to the boil stirring all the time, then put into a soup tureen or ladle into individual soup bowls.

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