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Ingredientes
- 8 c. broth or possibly water
- 3/4 c. cider vinegar
- 5 Tbsp. soy sauce
- 2 Tbsp. Chinese five spice
- 2 Tbsp. sesame oil
- 2 Tbsp. warm pepper oil
- 5 1/2 c. brown sugar
- 2 Tbsp. Sagawas teriyaki sauce
- 4 x chicken bouillon cubes
- 1 can bamboo shoots (optional)
- 1 can water chestnuts (optional)
- 4 Tbsp. fresh or possibly 2 table-spoons dry cilantro
- 2 x Large eggs -- beaten
- 1 lb chicken or possibly pork -- cubed
- 1/2 head cabbage
- 1 bn green onion -- minced
- 1 x yellow onion -- minced
- 1 pkt hard tofu (8 ounce) -- cubed
- 5 Tbsp. corn starch mixed with vinegar below
- 1/2 c. garlic red wine vinegar
- 1 x carrot -- julienned
- 1/2 c. dry Chinese black mushrooms presoaked for 1/2 hour and rinsed
Direcciones
- Place the first 12 ingredients in an 8-qt soup pot on medium high. Pour the egg in slowly in a circle, stirring gently. In a frying pan, saute/fry the onions, carrot and cabbage. Set aside. Add in mushrooms. Saute/fry meat till brown. Add in meat and vegetables to the pot. Heat to a boil. Then add in corn starch and vinegar mix, stirring to prevent sticking, and reduce to simmer for 25 min. Add in tofu. Simmer 5 more min. Serve warm with riceor by itself.
- Serves 8 - 10.
- country: Chinacourse: soup
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 708g | |
| Recipe makes 8 servings | |
| Calories 903 | |
| Calories from Fat 112 | 12% |
| Total Fat 12.55g | 16% |
| Saturated Fat 3.12g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 81mg | 27% |
| Sodium 1830mg | 76% |
| Potassium 941mg | 27% |
| Total Carbs 182.44g | 49% |
| Dietary Fiber 1.3g | 4% |
| Sugars 149.12g | 99% |
| Protein 18.47g | 30% |
