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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1/2 x ca. 450 g | chicken breast shredded |
| 6 | Dried black mushrooms; soak until soft, clean, and shredded |
| 1/2 Tasse | Dried lily bud flowers; soak until soft, clean, and cut in half |
| 1/4 Tasse | Dried wood ears; soak until soft, clean |
| 1/2 Tasse | bamboo shoots shredded |
| 1/2 x ca. 450 g | Fresh bean curd; cut into thin strips |
| 2 | eggs beaten |
| 2 | Scallions; cut into 1/4" lengths |
| 6 Tasse | Chicken stock or water |
| 2 Teelöffel | soy sauce thin |
| 1 Teelöffel | cornstarch |
| 1 Teelöffel | cooking oil |
| 3 Esslöffel | rice vinegar |
| 1 Esslöffel | soy sauce thin |
| 1 Teelöffel | salt |
| 1 Esslöffel | sugar |
| 1 Teelöffel | sesame oil |
| 1/2 Teelöffel | Chili oil |
| 1/2 Teelöffel | white pepper |
| 3 Esslöffel | Cornstarch dissolved in 3 tablespoons cold water |
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Marinate chicken with the marinade for 20 minutes.
1. In a large saucepan, pour in 6 cups of chicken stock or water, cover, set on high heat and bring to a boil. Put in all the shredded ingredients (except the bean curd). Cover and bring to a boil again, lower heat and cook for 10 minutes.
2. Put in bean curd strips, bring to a boil again. Put in all the seasonings and stir in cornstarch to thicken. Turn heat off. Put in the beaten eggs slowly, wait for 30 seconds, then stir gently to mix well, top with scallions and serve.
My notes: I substituted chicken for pork. I believe wood ears and lily bud flowers are vegetable that can be purchased at oriental markets- or else left out and replaced by more mushrooms.
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