Hot and Sour Soup

East meets West to cure what ails you. When the weather gets raw, you can try this Northern Chinese specialty with leftover kosher turkey or use a smoked kosher turkey leg. Most Asian palates prefer dark meat to white meat, finding it more toothsome. Do as you like!

Meat:

1 tblsp. dark soy sauce
2 tblsp. kosher brandy (may be omitted)
1 tsp. cornstarch or potato flour
1/4 - 1/3 lb regular cooked or smoked kosher turkey, cut into 1/4" cubes or julienned. You can also use chicken breast, but
I prefer the stronger taste of turkey.

Combine the above ingredients and let marinate in a small bowl at room temperature for about 20 min.

Soup:

3 tblsp. cornstarch
8 cups chicken stock/broth
3 tblsp. vinegar - either a light or dark rice vinegar. Many use white vinegar.
3 tblsp. soy
2 tsp. white pepper
1/2 tsp. cayenne pepper
1 tsp. kosher salt
1/3 c. peeled diced potato
6 dried wood ear mushrooms, reconstituted, drained and cut into 1/4" pieces or julienned.
15 tiger lily buds, soaked, drained and sliced (may be omitted)
12 oz. firm tofu, drained and cubed
1 egg, checked and lightly beaten (important!)
1 tsp. dark sesame oil
1/8 c. slivered whites of spring/green onions (add during soup if less prominent flavor is desired)
3 tblsp. chopped fresh cilantro

Combine cornstarch and 1/4 water in a small bowl. In a large, heavy-bottomed pot, pour the stock, soy, vinegar, white pepper, cayenne, and salt. Without heating, stir in the cornstarch liquid. Bring to a boil over medium flame. Add the turkey and lower the heat to medium-low and simmer, without allowing to boil again, for about 30 minutes. Add potato, mushrooms, lily buds and tofu and continue to simmer until the potatoes are cooked through, but not mushy, about 15 - 20 min.

Slowly drizzle the beaten egg into the hot soup, WITHOUT stirring, making long strands. After the strands rise to the top, add oil and garnish with cilantro and onion. You can also use chili sesame oil if you want more heat.