I need a recipe for HALAL Chinese Hot and Sour Chicken Soup?

Does anyone have a recipe for Halal Chinese Hot and Sour Chicken Soup?I need a recipe for HALAL Chinese Hot and Sour Chicken Soup?
* 4 Dried Chinese Mushrooms

* 16 ounces of Chinese Bean Curd (well drained)

* 1/2 cup of Bamboo Shoots (canned %26amp; drained)

* 4 cups of Chinese Chicken Stock

* 1 tsp. of Salt

* 1 tbsp. of Soy Sauce

* 1/4 tsp. of White Pepper

* 2 tbsp. of Rice Wine Vinegar

* 2 tbsp. of Corn Starch (mixed with 3 tbsp. of water)

* 1 Egg (beaten)

* 2 tsp. of Sesame Seed Oil

* 1 Green Onion (sliced)





1) Cover the mushrooms in a small bowl with warm water. Let them soak for 30 minutes to soften.



2) Strain mushroom liquid and reserve. Cut the mushrooms into 1/4-inch slices; set aside.



3) Slice bean curd and bamboo shoots into 1/4inch slices and set aside.



4) Place the chicken stock in a large pot. Add the salt, soy sauce, mushroom liquid, mushrooms, bamboo shoots, and ground pork. Bring to a boil, then lower heat and simmer soup for 3 minutes.



5) Add the white pepper, vinegar, and bean curd. Return soup to a boil.



6) Give the cornstarch mixture a stir, then add to soup, followed by the beaten egg, while stirring gently. Remove from heat.



7) Add the sesame oil and sprinkle soup with green onions to serve.I need a recipe for HALAL Chinese Hot and Sour Chicken Soup?
Sorry--looked everywhere and was unable to find it, but I'm sending you my recipe. I hope you'll try it.



AUGUST MOON HOT AND SOUR SOUP



1-1/2 teaspoons cornstarch

1/2 cup water

1/2 gal. (8 cups) freshly made chicken stock

4 oz. (about 1 cup) bamboo shoots, julienne cut

4 oz. (about 1 cup) chopped water chestnuts

2 oz. fresh shiitake mushrooms (about 1 cup), cut or sliced thinly

1 tbsp. white pepper

1/4 c. vinegar

Salt, to taste

Hot red pepper, to taste

1 egg, lightly beaten

4 oz. tofu, cut into small cubes

1/2 tsp. sesame oil



Chop and measure all ingredients and beat the egg before beginning this recipe. Whisk together cornstarch and water; set aside. In a stock pot, warm chicken stock over medium heat. When stock begins to steam, add bamboo shoots, water chestnuts and shiitake mushrooms; cook 15 minutes, adjusting heat if necessary to keep soup just below a boil. Stir in white pepper, vinegar, salt and hot pepper to taste. Add cornstarch mixture slowly, stirring until mixture is thick and well-combined (at least 2 minutes - taste to make sure there is no lingering cornstarch aftertaste before proceeding. Add beaten egg, stirring to make swirls of cooked egg in the soup, with tofu pieces and sesame oil. Serve immediately. Serves 8.



August Moon Chinese Bistro, Louisville, KentuckyI need a recipe for HALAL Chinese Hot and Sour Chicken Soup?
Chinese Hot-and-Sour Soup

Servings: Makes 6 to 8 first-course servings.



Ingredients:

5 oz boneless chicken, cut into 1/4-inch-thick strips (2/3 cup)

2 teaspoons dark soy sauce*

4 small Chinese dried black mushrooms*

12 small dried tree ear mushrooms*

1 1/2 tablespoons cornstarch

12 dried lily buds* (sometimes called golden needles)

1/2 cup canned sliced bamboo shoots*, cut lengthwise into 1/8-inch-wide strips (from an 8-oz can)

2 tablespoons red-wine vinegar

2 tablespoons rice vinegar (not seasoned)

1 tablespoon light soy sauce*

1 1/2 teaspoons sugar

1 teaspoon kosher salt

2 tablespoons peanut oil

4 cups reduced-sodium chicken broth

3 to 4 oz firm tofu (about a quarter of a block), rinsed and drained, then cut into 1/4-inch-thick strips

2 large eggs

2 teaspoons Asian sesame oil*

1 1/2 teaspoons freshly ground white pepper

2 tablespoons thinly sliced scallion greens

2 tablespoons fresh whole cilantro leaves



Preparation:

Toss chicken with dark soy sauce in a bowl until chicken is well coated.

Soak black and tree ear mushrooms in 3 cups boiling-hot water in another bowl (water should cover mushrooms), turning over black mushrooms occasionally, until softened, about 30 minutes. (Tree ears will expand significantly.) Cut out and discard stems from black mushrooms, then squeeze excess liquid from caps into bowl and thinly slice caps. Remove tree ears from bowl, reserving liquid, and trim off any hard nubs. If large, cut tree ears into bite-size pieces. Stir together 1/4 cup mushroom-soaking liquid (discard remainder) with cornstarch in a small bowl and set aside.



Meanwhile, soak lily buds in about 1 cup warm water until softened, about 20 minutes, then drain. Trim off tough tips of lily buds. Cut lily buds in half crosswise, then tear each half lengthwise into 2 or 3 shreds.



Cover bamboo shoots with cold water by 2 inches in a small saucepan, then bring just to a boil (to remove bitterness) and drain in a sieve.



Stir together vinegars, light soy sauce, sugar, and salt in another small bowl.



Heat a wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Pour peanut oil down side of wok, then swirl oil, tilting wok to coat sides. Add chicken and stir-fry until chicken just changes color, about 1 minute, then add black mushrooms, tree ears, lily buds, and bamboo shoots and stir-fry 1 minute.



Add broth and bring to a boil, then add tofu. Return to a boil and add vinegar mixture. Stir cornstarch mixture, then add to broth and return to a boil, stirring. (Liquid will thicken.) Reduce heat to moderate and simmer 1 minute.



Beat eggs with a fork and add a few drops of sesame oil. Add eggs to soup in a thin stream, stirring slowly in one direction with a spoon. Stir in white pepper, then drizzle in remaining sesame oil and divide among 6 to 8 bowls. Sprinkle with scallions and cilantro before serving.



Hot %26amp; Sour Soup



Ingredients:



Base:

1 can chicken broth

Approx 1/4 cup cooked shredded chicken

Approx 1/4 cup sliced bean curd

Approx 1/4 cup sliced rehydrated wood ears

Approx 1/8 cup sliced bamboo shoots



Seasonings:

1 tsp salt

1 tsp sugar

1 tsp dark soy

1 tbsp Chinese Black Rice Vinegar

1 tbsp Red Wine Vinegar

1 tbsp Lemon Juice

1 tbsp Fish Sauce

2 tbsp water

1 tbsp Corn Starch

1/4 tsp ground roasted schezuan peppercorns

Approx 1/8 tsp ground black peppercorns

A few drops of sesame oil



Garnish:

1/2 beaten egg

2 tbsp minced green onions



Instructions:



Combine the base ingredients in a sauce pan and bring to a boil

over high heat. In a seperate bowl, combine the seasonings and mix

well. When the base comes to a boil, add the seasonings, and keep

over high heat for 2-5 minutes. Add the beaten egg slowly, and then

remove from heat. Place in bowls and garnish with minced green onions.



hope these help. enjoy.
INGREDIENTS

3 cups chicken broth

1/2 cup water

2 cups sliced fresh mushrooms

1/2 cup sliced bamboo shoots, drained

3 slices fresh ginger root

2 cloves garlic, crushed

2 teaspoons soy sauce

1/4 teaspoon red pepper flakes

1 pound skinless, boneless chicken breast halves - cut into thin strips

1 tablespoon sesame oil

2 green onions, chopped

1/4 cup chopped fresh cilantro (optional)

3 tablespoons red wine vinegar

2 tablespoons cornstarch

1 egg, beaten



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DIRECTIONS

In a saucepan, combine the chicken broth, water, mushrooms, bamboo shoots, ginger, garlic, soy sauce, and hot pepper flakes. Bring to a boil, then reduce the heat to low, cover and simmer while you assemble the rest of the ingredients.

Place the chicken slices into a bowl and toss with the sesame oil to coat. In a separate bowl, stir together the cornstarch and vinegar, and set aside.

Increase the heat under the broth to medium-high, and return to a rolling boil. Add the chicken slices. Return to a boil, and then drizzle in the egg while stirring slowly to create long strands of egg. Stir in the vinegar and cornstarch. Simmer over medium heat, stirring occasionally, until chicken is cooked through and the broth has thickened slightly, about 3 minutes. Serve garnished with green onions and cilantro.