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Cloud Ear Mushroom Soup

Soups and Congees

Cloud Ear Mushroom Soup
1 skinless and boneless chicken thigh
3 chicken wings, bones removes, each wing turned inside out, then cut in half on an angle
3 tablespoons dry cloud ear mushrooms, 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 the very thick parts of the cloud ear mushrooms, then cut them into one-inch pieces.
3. Heat oil and stir-fry the chili pepper and ginger for two minutes, then discard them.
4. Add the pieces of chicken into the oil and stir-fry for two minutes, then add the scallion pieces, wine, soy sauce, and vinegar and the cornstarch mixture and broth and bring to the boil stirring all the time. Serve in a pre-heated soup tureen or ladle into individual soup bowls and serve.

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