Ingredients
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8 cups broth or water 3/4 cup cider vinegar 5 tablespoons soy sauce 2 tablespoons Chinese five spice 2 tablespoons sesame oil 2 tablespoons hot pepper oil 11/2 cups brown sugar 2 tablespoons Sagawas teriyaki sauce 4 chicken bouillon cubes 1 can bamboo shoots (optional) 1 can water chestnuts (optional) 4 tablespoons fresh or 2 table-spoons dried cilantro 2 eggs -- beaten 1 pound chicken or pork -- cubed 1/2 head cabbage 1 bunch green onion -- chopped 1 yellow onion -- chopped 1 package firm tofu (8 oz) -- cubed 5 tablespoons corn starch -- mixed with vinegar below 1/2 cup garlic red wine vinegar 1 carrot -- julienned 1/2 cup dried Chinese black mushrooms -- presoaked for 1/2 hour and rinsed
Procedure
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Place the first 12 ingredients in an 8-quart soup pot on medium high. Pour
the egg in slowly in a circle, stirring gently. In a frying pan, saute the
onions, carrot and cabbage. Set aside. Add mushrooms. Saute meat until
brown. Add meat and vegetables to the pot. Heat to a boil. Then add corn
starch and vinegar mixture, stirring to prevent sticking, and reduce to
simmer for 25 minutes. Add tofu. Simmer 5 more minutes. Serve hot with
rice
or by itself.
