Chicken, Pork, Recipes, Soup

Hot and Sour Soup.



    • About 1 ounce dried Chinese fungi, wood ears
    • 2 tablespoons vegetable oil
    • 1-inch piece fresh ginger, peeled and grated
    • 1 tablespoon red chili paste, sambal oelek
    • 1/2 cup canned bamboo shoots, sliced
    • 1/4 pound barbecued pork, shredded
    • 1/4 cup soy sauce
    • 1/4 cup rice vinegar
    • 1 teaspoon salt
    • 1 teaspoon white pepper
    • pinch of sugar
    • 2 quarts chicken stalk
    • 1 square firm tofu, drained and sliced


  • 3 tablespoons cornstarch mixed with 1/4 cup of water
  • 1 large egg, lightly beaten


    • Put the wood ears in a small bowl and cover with boiling water. let stand for 30 minutes.


    • Drain and rinse the wood ears, discard any hard clusters in the center.
    • Heat oil in a large pot over medium-high heat
    • Add ginger, chili paste, wood ears, bamboo shoots, and pork.


    • Cook and stir for 1 minute
    • Combine the soy sauce, vinegar, salt, pepper, and sugar in a bowl.


    • Pour into pot and toss everything together
    • Pour in chicken stalk
    • Bring to a boil and simmer for 10 minutes


    • Add tofu and cook for 3 minutes
    • Dissolve cornstarch in water and stir until smooth
    • Mix slurry into the soup and continue to simmer until soup thickens
    • Remove soup from heat and stir in one direction to get s current going, then stop stirring.
    • Slowly pour in the beaten egg in a steady stream and watch it spin around and feather in the broth.


  • Serve



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