Hot-and-Sour Soup
This is the popular Northern Chinese variation on egg drop soup. A far cry from the versions you've tasted at take-out joints, this one keeps the flavors vibrant by cooking everything just until hot.
Ingredients
- ¼ pound boneless, skinless chicken breast, cut into thin shreds
- 1 teaspoon Shaoxing wine
- ½ teaspoon cornstarch
- ¼ teaspoon sugar
- 2¼ teaspoons salt, plus more to taste
- 2 tablespoons plus 1 teaspoon light soy sauce
- 2½ teaspoons sesame oil
- 2 ounces dried shiitake mushrooms
- ¼ ounce dried wood ear mushrooms
- 5 cups Chinese Chicken Stock (page 78)
- 8 ounces firm bean curd, drained well and thinly sliced
- 4 ounces bamboo shoots, thinly sliced
- 2 large eggs, beaten with 2 teaspoons sesame oil and a pinch of salt
- ¼ cup plus 2 tablespoons black rice vinegar
- 1 teaspoon freshly ground white pepper
- 2 teaspoons chili oil, preferably homemade (page 51)
- 2 tablespoons finely chopped fresh cilantro leaves
Instructions
- Put the chicken, wine, cornstarch, sugar, ¼ teaspoon of the salt, 1 teaspoon of the soy sauce, and ½ teaspoon of the sesame oil in a small bowl and mix well. Set aside at room temperature for 30 minutes.
- Meanwhile, put the mushrooms in a medium bowl and cover with very hot water. Soak until softened, 20 minutes. Drain and cut off and discard the stems. Cut the mushrooms into thin slices.
- Bring the chicken stock to a boil in a large pot. Add the chicken with its marinade and cook, stirring, for 1 minute. Add the mushrooms, bean curd, and bamboo shoots and cook for 2 minutes.
- While the soup is boiling, add the egg mixture in a slow, steady stream, whisking constantly. Remove from the heat and stir in the vinegar, white pepper, remaining 2 tablespoons soy sauce, and remaining 2 teaspoons salt. Stir in the chili oil, cilantro, and remaining 2 teaspoons sesame oil. Serve hot in soup bowls.