Szechuan Soup - cooking recipe

Ingredients

8 None dried mushrooms
7 cups chicken stock
1/2 cup dry white wine
1 tbsp soy sauce
1/2 tsp chili sauce
1/2 tsp salt
2 tbsp cornstarch, blended with 1/4 cup water
6 oz boneless pork chops, cut into fine shreds
4 oz ham, cut into fine shreds
1/2 None red pepper, seeded and thinly sliced
1 oz Chinese pickles, cut into fine shreds
1/2 cup canned water chestnuts, sliced
2 tsp vinegar
1 tsp sesame oil
1 None egg
8 None shallots, chopped
1 lb large shrimp, peeled and deveined
8 oz tofu, cut into 1/4-inch cubes

Preparation

Soak the mushrooms in hot water for 30 mins. Drain then squeeze dry. Remove the stems and slice the mushrooms thinly.
Place the chicken stock, wine, soy sauce, chili sauce and salt into a large saucepan; bring to a boil. Boil, uncovered, for 5 mins. Remove the pan from the heat. Gradually add cornstarch mixture, stirring until combined.
Return the pan to the heat and stir until the soup comes to a boil. Reduce the heat to low. Add the mushrooms, pork, ham, red pepper, pickles and water chestnuts, stirring until combined. Simmer, uncovered, for 5 mins.
Stir in the vinegar and sesame oil. Beat the egg and 1 tbsp water lightly with a fork; gradually add to the soup, stirring constantly. Add the shallots, shrimp and tofu and simmer for 1 min.