Wednesday Movie Night: ???

Wednesday movie night again, with Mina at the helm and showing us...well... actually we have no clue what we're watching, really. All she sent us was a violence disclaimer and the following:

"It's about this guy with superhuman powers, and he's kind of mysterious and his story is told over the course of the movie. He seems to be a very dangerous guy, but as the movie goes on, you realize he's on the side of good. Once that is established, the fights are hilarious. The gore is met with "who the hell is actually THAT tough?""

So...hilarious fights, lots of violence. Apparently it's dubbed, which only adds to the awesome. Either way, I'm looking forward to a gloriously bad movie (I like them. It's a personal love of mine, bad movies)

Besides all that, we were told that it was set in Hong Kong. Lazy as we are, we decided that chinese food was the way to go and sent out a general plea to movie night participants for donations. Meanwhile, the Kitchen of Despair decided to make a favorite of Sam's: Hot and Sour Soup.

What We Used:

• 4 1/2 cups Chicken Broth (Yes! We actually had some on hand this time! I had bought a couple cartons of Campbells anticipating a recreation project i'm interested in, but we're using it prematurely.)
• 2 Boneless skinless chicken breasts (apparently you can also use shrimp and tofu and whatever else, but we're being friendly to me (I'm allergic to most seafood) and Luke (who has a wierd thing with Tofu))
• 1 cup Julienned Carrot
• 1 cup Thinly Sliced Shittake Mushroom
• 1/2 cup Bamboo Shoots cut like matchsticks
  
• 2 tbsp Rice Vinegar
• 1/2 tsp White Pepper
• 1/4 tsp Hot Pepper Sauce
• 2 tbsp Corn Starch
• 2 tbsp Soy Sauce
• 2 Green Onions, thinly sliced
  
• 1 Egg

After all the veggies and such are prepared, throw the chicken broth, chicken, carrots, mushrooms, bamboo shoots, vinegar, pepper and hot sauce in a medium sauce pan, though I used my biggest pot because I like it. Bring everything to a boil over medium/high heat, then turn it down to low and cover it. Cook for about five minutes, or until the chicken's not pink anymore.

While this is going on, stir together cornstarch and soy sauce in a bowl until smooth. Once the chicken broth is done cooking the chicken, stir the cornstarch mixture into the pot. Cook and stir until the mixture comes to a boil. ( Yes, I was vehement about not boiling your soup, but this is a little bit different. You HAVE to boil this type of soup. )

In a separate bowl, beat the egg. Add the green onions to the soup, and while it is boiling, slowly stream the egg into the soup while stirring or whisking in one direction. This should make the egg cook in the high heat of the liquid, forming long threads. Continue stirring it in one direction for about one minute, or until the egg is fully cooked.



Verdict?

"Oh my god, yum yum yum yum." -Sam

What the N00b Learned:

• Don't boil soup. Except this one, apparently.
  
• Julienning carrots makes my brain hurt

-Sam and Jess