Maitake-Chicken Hot and Sour Soup
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2 boneless, skinless chicken breasts, fine julienne
1 large yellow onion, sliced
6 slices of ginger
2 cups torn maitakes
1 small whole bamboo shoot, fresh is ideal, but canned is fine, soak in water and rinse thoroughly, julienne
1 cup Wanjashan naturally brewed rice vinegar
3 tablespoons Wanjashan Worcestershire sauce
1 quart chicken stock
3 stalks scallions, thinly sliced for garnish
1 teaspoon sesame oil
canola oil for cooking
Kosher salt and freshly finely ground white pepper to taste
In a large stock pot coated lightly with oil, sear the chicken and season. Set aside. In same pot, add onion, ginger, maitakes and bamboo shoots. Deglaze with naturally brewed rice vinegar and naturally brewed Worcestershire sauce and add chicken stock. Bring to a simmer and check for flavor. Add the chicken back, scallions and sesame oil. Season and check for flavor again. Serve in bowls.
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