Hot & Sour Soup Recipe
Authentic Chinese way
Prep time : 30 minutes
Serving for: 4 peoples
Ingredients for the Chicken Marinating:
- 120 gm boneless chicken cut in to strips
- ½ teaspoon cornstarch
- 1 teaspoon water
- ½ vegetable oil
- 5 gm dried shiitake mushroom
- 5 gm dried black mushroom
- ½ cup carrot sliced
- 50 g bamboo shoots
- 100 g soft tofu, julienned
- 1 egg lightly whisked
- 1000 ml unsalted chicken/vegetable stock
- 4 tablespoon cornstarch - mix with 4 tablespoon of water
- 3 tablespoon rice vinegar
- 1 tablespoon light soy sauce
- ½ teaspoon ground white pepper
- 1 Teaspoon sesame oil
- Coriander and spring onion finely chopped
Instruction:
- Soak dried shiitake mushroom and Black Mushroom in plenty of warm water until they enlarge and become soft. Slice the mushrooms into thin strips.
- Cut Chicken into thin strips and Marinate with cornstarch and water, and then add oil. Set aside.
- Slice carrot, bamboo shoots and tofu into thin strips.
- In a large pot, bring the stock to a boil. Add the marinated chicken and stir with spatula to separate the strands. Use a spoon to skim off the froth appearing on the surface.
- Add mushrooms, carrot and bamboo shoots and cook for around 2 minutes
- Turn down the heat and keep the soup at a gentle simmer. Mix cornstarch and water very well then slowly pour the slurry into the soup. Stir with a ladle.
- Once the soup becomes thick, gently slide in the tofu. Slowly pour in the egg in a circular motion.
- When the soup starts bubbling again, turn off the heat.
- Add rice vinegar, soy sauce, white pepper and sesame oil. Give everything a good stir. Garnish with coriander or scallions. Serve warm.
