Hot and Sour Soup

• 12 cup cloud ear mushrooms
• 30 g dried Chinese mushrooms
• 1 tablespoon chinese rice wine
• 3 cups water
• 2 small chicken stock cubes, crumbled
• 1 carrot, sliced
• 1 red chili pepper, finely chopped
• 2 teaspoons sugar
• 14 cup white vinegar
• 1 tablespoon light soy sauce
• 250 g chicken breast fillets, thinly sliced
• 3 green onions, sliced

1. Place fungus and mushrooms in a bowl, cover with boiling water, stand 20 minutes, drain.
2. Chop fungus finely.
3. Discard mushrooms stems, slice mushroom caps.
4. Combine rice wine, water and stock cubes, in a pan, bring to a boil, add fungus and mushrooms, carrot, chilli, sugar, vinegar and sauce.
5. Simmer, uncovered, about 5 minutes or unil carrot is tender.
6. Add chicken and green onions, simmer uncovered about 5 minutes or until chicken is tender.

cloud ear mushrooms, dried chinese mushrooms, chinese rice, water, chicken, carrot, red chili pepper, sugar, white vinegar, soy sauce, chicken breast, green onions

Taken from www.food.com/recipe/hot-and-sour-soup-321691 (may not work)