Saturday, November 22, 2008

Szechuan Hot & Sour Soup

  • 1 block bean curd
  • 1 cup shredded chicken meat
  • 1 cup bamboo shoot, cut into strips
  • 1/2 cup black fungus, soaked and cut into strips
  • 8 dried mushroom, soaked and cut into strips
  • 1 egg, beaten
  • 1 thumb size ginger, sliced thinly
  • 5 cloves garlic, chopped
  • 1 tbsp oil
  • 1 liter chicken stock
  • 1 tbsp chinese rice wine
  • 2 tbsp light soya sauce
  • 1 tbsp dark soya sauce
  • 4-5 tbsp black vinegar
  • 1/2 tsp white pepper
  • 1 tsp salt
  • 1 tbsp cornflour (mix wif 3 tbsp stock)
  • chilli oil to serve
  • sesame oil to serve
  • spring onion & coriander for garnish

  1. Cut bean curd into strips and soak in hot water. This is to prevent the bean curd from breaking apart in the soup.
  2. Heat up 1 tbsp oil in a deep saucepan. Fry garlic and garlic until fragrance. Add in mushroom, black fungus and bamboo shoots in sequence and fry for 1 minute after each addition.
  3. Add in rice wine and chicken stock. Bring to boil. Add in chicken meat and bean curd.
  4. Add in the soya sauces, pepper and salt. Stir in cornflour mixture to thicken the soup. Stir in beaten egg. Bring soup to boil.
  5. Stir in vinegar and adjust taste accordingly. Before serving, serve with chilli oil, sesame oil and spring onions.

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