Chicken Hot and Sour Soup
Ingredients
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1 tsp. Toasted Sesame Oil
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1/2 tsp. Salt
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1/4 tsp. White Pepper powder
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2 tbsp. Rice Vinegar
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1 Egg
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2 1/2 tbsp. Cornstarch
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1 cup Sliced firm Tofu
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2 Chicken Breasts
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2 tbsp. Light Soy Sauce
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2 tbsp. Dark Soy Sauce
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3 cups Assorted dried or fresh Mushrooms
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1 cup Chopped Carrots
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1/2 cup Chopped Celery
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1 tsp. Chopped Garlic
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1 tsp. Chopped Ginger
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2 Dried Red Chillies
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2 tbsp. Vegetable Oil
Method
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01If using dried shiitake and wood ear mushrooms, rehydrate them by submerging them in hot water for 15-20 minutes till they soften up. Reserve the water to be used as stock in the soup. Slice all the mushrooms and set aside.
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02Heat oil in a pan and add red chilies and ginger. Saute till the ginger is golden brown and add the garlic. Saute the garlic for a few seconds and add the celery and carrots.
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03Cook the carrots for a minute or two and add mushrooms, tofu, chicken, both the soy sauces and six cups water to the pot (if using the stock from mushrooms, reduce the water to 5 cups and add the stock). Bring the pot to a boil and simmer for 5-6 minutes.
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04Stir together cornstarch in 1/4 cup water and slowly add it to the pot while stirring continuously. Bring the soup to a quick boil. The soup should start to thicken.
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05Slowly add in the beaten egg, swirling with a ladle as you go to create egg ribbons in the soup. Stir in rice vinegar, white pepper, salt (if using) and sesame oil. Turn off the flame. If the soup is too thick for your liking, add a little water or stock to thin it. Serve hot.
