RachelSoups

From EryriWiki

[edit] Chinese-ish peppery soup.

Made from what was in the house at the time.

Ingredients:

• 4-5 cups chicken broth
• About 20 small shrimp, cooked. (remove tails and keep them around.
• Some bamboo shoots and water chestnuts

• Some thinly sliced chicken breast
• A biggish splash of rice wine.
• A splash of sesame oil
• About 1 tbsp cornstarch, and enough water to dissolve it into a paste.

• Some beef, thinly sliced.
• Approx 2 tbsp vegetable oil
• Approx 2 tsp minced ginger

• 3 eggs, beaten
• Some small gea peas
• Pepper! (Probably preferably white, but I used black.)

1. Put the shrimp tails into a tea thing, or cheesecloth, and put them and the bamboo shoots and water chestnuts into a pot with the broth to simmer and add flavor while you do everything else.
2. Mix the cornstarch paste, rice wine and sesame oil. Add the chicken, and stir to coat. Let that sit for 10 minutes or so.
3. In a wok, heat the veggie oil. Add and saute the ginger for about 30 sec., then add the beef and brown it on all side. Add the contents of the broth pot, and bring to a boil-ish.
4. Add a few tablespoons of the hot liquid to the chicken mixture, then dump all that into the wok too. Return to a boil and simmer for a few minutes until the chicken is cooked.
5. Remove the tea thing or cheescloth of shrimp. Add the eggs to the simmering soup, stirring them gently so that they form threads. Let sit for 30 sec. to set.
6. Add the shrimp and peas and pepper, and let simmer long enough to warm them. Eat real soon after being done.