CHINESE POTATO AND PORK BROTH

Preparation Method :

• Add the chicken stock, diced potatoes and rice wine vinegar to a saucepan and bring to the boil.
• Reduce the heat until the stock is just simmering.
• Mix the corn flour (cornstarch) with the water then stir into the hot stock.
• Bring the stock back to the boil, stirring until thickened, and then reduce the heat until it is just simmering again.
• Place the pork slices in a dish and season with the remaining rice wine vinegar, the soy sauce and sesame oil.
• Add the pork slices, carrot strips and ginger to the stock and cook for 10 minutes.
• Stir in the spring onions (scallions), red (bell) pepper and bamboo shoots.
• Cook for a further 5 minutes. Pour the soup into warmed bowls.
• Serve immediately.