Site hosted by Build your free website today!


Categories: soups/stews

Yield: 4 servings

Per serving: 178 calories, 6 gm carbohydrates, 133 mg cholesterol, 348 mg sodium, 18 gm protein, 9 gm fat, 3 gm saturated fat


6 cc chicken stock

2 chicken breast halves

1 inch fresh ginger root

1 onion, sliced

6 Shiitake mushrooms, soak in hot water for 20 minutes

2 tablespoons low-sodium soy sauce

2 tablespoon rice wine (or dry vermouth)

3 tablespoon rice vinegar

1 tablespoon Sichuan hot bean paste

1/2 tablespoon ground white pepper

1/2 cc canned bamboo shoots, cut into julienne strips

1 cc tofu

1/2 inch dice

3 eggs, beaten

1/2 cc spring onions; thinly sliced in this hot soup, the chilies' fire is hidden in the Sichuan hot bean paste.


1. Heat the chicken stock to a boil.

2. Add the chicken breasts, gingerroot and onion and simmer for 35 minutes, covered.

3. Remove the chicken, reserving the stock, and let cool, remove skin and bones and shred meat. Set aside.

4. Strain the chicken stock into a 4-quart pan and bring again to a boil.

5. Drain the soaking mushrooms, discard the stems, and thinly slice the caps.

6. Add them to the stock with the soy sauce, rice wine, rice vinegar, hot bean paste and white pepper, reduce the heat and simmer for 10 minutes.

7. Add the shredded chicken, bamboo shoots and bean curd and simmer for another 2 minutes, then bring to a full boil.

8. Beat the eggs well and, as you gently stir the soup, slowly add the eggs in a thin stream.

9. Adjust the seasoning for salt, hot bean paste and tartness.

10. At serving time, add the green onion slices