Suan La Tang

Ingredients (serves 4)

• 850 ml chicken stock
• 50 g chicken breast, cut into thin slices
• 1 onion, chopped
• 2 tbsp corn flour
• 50 ml water
• 2 tbsp soy sauce
• 4 tbsp Chinkiang vinegar
• 1 red chilli, finely chopped
• 1/2 tsp ground black pepper
• 1 egg, beaten
• 1 tsp sesame oil
• some vegetable oil for frying
• optional: a handful of dried lilly flowers (also known as golden needles), a handful of black fungus (wood ears; soak them first if you use dried ones)

Preparation

1. Fry the onion for 1-2 minutes, then add the chicken stock and chicken. Boil for app. 15 minutes. If you use the optional lilly leaves or black fungi, add them during the last 5 minutes.
2. Mix the cornflour and water, then add the soy sauce, vinegar, pepper and chilli and mix thoroughly. Add the mixture to the chicken soup and stir constantly until the soup thickens.
3. Stir in the egg to make egg threads.
4. Take off the fire and sprinkle with the sesame oil.

	Copyright © 1999-2000 Anne-Wil Harzing and Ron van der Wal. All rights reserved. Legal notices and colophon. This page was last modified on 7-11-99 19:03