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Soup & Stew
4 - 6 servings
50 minutes
40 minutes
Chef Martin Yan
4 dried black mushrooms
1 Dried Wood Ear Mushroom
1/4 pound chicken, boneless and skinless
1 stalk lemongrass (bottom 6 inches only) crushed
2 teaspoons cornstarch
1/2 package organic tofu (firm) drained
5 cups chicken broth
1/2 cup organic carrots, julienned
1/4 cup bamboo shoots, julienned
1/2 cup rice vinegar
3 tablespoons soy sauce
1 teaspoon chile sauce
3 tablespoons cornstarch - dissolved in 1/4 cut water
1 egg white, lightly beaten
Soak mushrooms in warm water to cover until softened, about 15 minutes; drain. Trim and discard stems.
Thinly slice caps. Cut chicken into thin slices then cut slices into thin strips.
Place in a bowl and add 2 teaspoon cornstarch; stir to coat.
Let stand for 10 minutes. Cut tofu into 1/2" cubes.
Place broth in a 2-quart pot; bring to a boil.
Add mushrooms, lemon grass, and ginger.
Reduce heat to low, cover, and simmer for 10 minutes.
Discard lemon grass and ginger.
Add chicken, tofu, carrots, and bamboo shoots; cook for 2 minutes.
Add vinegar, soy sauce, and chili sauce; bring to a boil.
Add cornstarch solution and cook, stirring, until soup boils and thickens.
Turn off heat. Add egg white, stirring, until it forms long threads.
