Top | A Tradition of Soup
Hot and Sour Soup
(recipe, Teresa M. Chen)
- 1 skinless, boneless chicken breast (approximately 8 ounces), cut into ¼-inch-wide strips
- ¼ tsp. salt
- 1 tsp. cornstarch
- ¼ tsp. sugar
- 1 tsp. soy sauce
- 1 oz. dried black wood ears
- 5 dried black mushrooms
- 1 green onion (optional)
- 5 cups chicken stock
- 2 Tbsp. cooking wine
- 2 thin slices (about ⅙-inch thick) peeled fresh ginger, finely minced
- 1 Tbsp. chile sauce or paste
- 2 Tbsp. red vinegar
- 1 carrot, peeled and shredded
- 2 canned bamboo shoots, julienned
- 1 cup julienned baked or firm tofu (6 to 8 ounces)
- 4 oz. shrimp, peeled, deveined and cut into ½-inch pieces (optional)
- 1 egg, lightly beaten
- 1 dash ground white pepper
- ½ tsp. salt
- ½ tsp. sugar
- 2 tsp. cornstarch
- ¼ cup water
- In a bowl, combine the chicken with the salt, cornstarch, sugar, and soy sauce, stirring to coat evenly. Marinate for 30 minutes.
- Soak the wood ears in warm water for 30 minutes. Drain, rinse, and cut off and discard the hard ends, then shred the wood ears finely.
- Rinse and soak the dried black mushrooms in hot water for 30 minutes or until the caps are soft. Cut off and discard the stems. Cut the mushroom caps into a fine julienne (less than ¼ inch wide).
- Clean and remove both ends of the green onion (if using). Make several vertical cuts and then cut crosswise into 2-inch pieces, resulting in fine shreds. Set aside for garnishing the finished soup.
- In a large pot, combine the soup stock, cooking wine, ginger, chile sauce, and vinegar with 1½ quarts of water and bring to a boil. Add the carrots, bamboo shoots, mushrooms, wood ears, and tofu, and return to a boil. Add the chicken and shrimp, and cook until they turn opaque. Remove from the heat and stir in the egg and ground white pepper.
- In a small bowl, combine the thickening-mixture ingredients and gradually stir into the hot soup, adding a little at a time until the soup reaches the desired thickness. Serve hot, garnished with the shredded green onion.