Shanghai-Style Hot And Sour Soup (Hushi Suanla Geng)

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1 tbsp. vegetable oil

4 cups Chicken Stock

1 tbsp. shaoxing jiu (Chinese rice wine)

1/4 tsp. sugar

1/8 tsp. freshly ground white pepper

Pinch of salt

16 large peeled deveined shrimp, 12 butterflied (tails left

on), 4 finely chopped

1/4 lb. silken tofu, julienned

1/2 cup drained canned bamboo shoots, julienned

1/2 oz. dried wood ear mushrooms (about 2 medium or

1 large), soaked in water for 1 hour, rinsed and


6 small dried shiitake mushrooms, soaked in water for

30 minutes, julienned

2 large scallops, julienned

2 tbsp. cornstarch

2–3 tbsp. chinkiang vinegar

2 scallions, finely chopped

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