5-6 c. good chicken broth
1/2 c. sliced bamboo
1/2 c. water chestnuts
4 tvl. tree ear mushrooms (soaked, rinsed)
2 tbl.green peas
3/4 c. plum tomatoes (left whole)
2 c. julienned chicken breasts

SAUCE

4 tbl. soy
6 tbl. vinegar
2 tbl. sesame oil
1 tbl. white pepper
  1. Bring broth to the boil then add all ingredients except chicken and sauce.
  2. Marinate chicken then fry 2 minutes. Drain, add to soup.
  3. Bring to the hard boil then slowly add corn starch paste. It should be thick but not gummy.
  4. Add sauce, mix well.

CRAB BALLS

2 c. good Alaskan crab meat
2 tl. sesame oil
3 tbl. tapioca starch
+ 3 tbl. bread crumbs
1 tsp. ginger-garlic mix
1 beaten egg
  1. Form in to 2" balls. Freeze 20 minutes.
  2. Bring 2 c. chicken broth to the boil then add crab balls. Cook 10 minutes.
  3. Add to Hot and Sour soup.
  4. Add 1 tbl. sesame extra to soup. If to thick, use some of crab sauce.