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Hot and Sour Soup

Name: Hot and Sour Soup
Prep time: 30 min
Cook time: 15 min
Ingredients: 1 piece Chicken Breast (julienned, seasoned with white pepper & pinch of salt); 1 piece Dried Chili Peppers (crushed); 10 g Dried Lily Flower (soaked); 5 g Dried Wood Ear Mushrooms (soaked); 3 pieces Shiitake Mushrooms (soaked); 1 piece Firm Tofu (julienned); 50 g Bamboo Shoots (julienned); 1 qty Egg (beaten); 1 stalk Spring Onion (chopped); 1 l Chicken Stock; 1/2 teaspoon Salt (or to taste); 1/2 teaspoon Sugar; 1 teaspoon White Pepper; 2 teaspoon Dark Soy Sauce; 1 tablespoon Light Soy Sauce; 1 teaspoon Sesame Oil; 1/3 cup Black Vinegar; 1/3 cup Cornstarch (mixed with ¼ cup water); 1 cup Water

Recipe by

Trish yee

Hot and sour soup is a common appetiser dish found in Chinese/ Dim sum restaurant. It is a thick slurry soup packed with julienned ingredients such as tofu, mushrooms, fungus and meat. If you like an extra spicy kick to this dish, you can add in bird's eye chilli to gear up the heat level!

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Prep Time 30 mins

Cook Time 15 mins

Course Appetizer

Cuisine Chinese

Servings servings

Calories 82 kcal

Equipment

Pot
Ladle
Knife
Mixing Bowl
Measuring Spoons

Ingredients

For the chicken & marinade:

1 piece Chicken Breast julienned, seasoned with white pepper & pinch of salt
1 piece Dried Chili Peppers crushed
10 g Dried Lily Flower soaked
5 g Dried Wood Ear Mushrooms soaked
3 pieces Shiitake Mushrooms soaked
1 piece Firm Tofu julienned
50 g Bamboo Shoots julienned
1 qty Egg beaten
1 stalk Spring Onion chopped
1 l Chicken Stock
1/2 teaspoon Salt or to taste
1/2 teaspoon Sugar
1 teaspoon White Pepper
2 teaspoon Dark Soy Sauce
1 tablespoon Light Soy Sauce
1 teaspoon Sesame Oil
1/3 cup Black Vinegar
1/3 cup Cornstarch mixed with ¼ cup water
1 cup Water

Instructions

Prepare your meat:

Cut chicken into thin strip and marinate for at least 15 mins.
In separate bowls, soak the dried lily flowers, wood ears, and shiitake mushrooms filled with water for 1-2 hours, until hydrated.
Thinly slice the mushrooms and wood ears. Trim the tough ends off the lily flowers and cut them in half.
Julienne the bamboo shoots and firm tofu.Beat the egg in a small bowl. Wash and chop the scallion and set aside.
Bring the chicken stock to a boil.
Add in the meat let the soup simmer, skim off any foam with a fine meshed strainer.
Add the salt, sugar, dried chili pepper, white pepper, both soy sauces, and sesame oil.
Add the lily flowers, wood ears, shiitake mushrooms and bamboo shoots and bring the soup to a simmer.
Addf tofu and the vinegar and stir.
Combine the cornstarch with water to make a slurry.
Bring the soup to a simmer and slowly stir in the cornstarch slurry.
Season the soup with soy sauce and pepper.
Next, slowly drizzle the beaten egg into the soup. Turn heat off immediately.
Serve your hot and sour soup garnished with chopped scallions!

Nutrition

Calories: 82kcal

Keyword asian, soup, spicy

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