Hot and Sour Soup

Name: Hot and Sour Soup
Prep time: 2 h 20 min
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 6
Cuisine: Asian
Ingredients: 118 milliliters canned bamboo shoots, sliced; 2 Tbsps canola oil; 1 Tbsp red chile paste, such as sambal oelek; 3 Tbsps cornstarch mixed with 1/4 cup water; 1 large egg, lightly beaten; 1 inch fresh ginger, peeled and grated; 3 inches fresh ginger, whacked open with the flat side of a knife; 4 garlic cloves, smashed; 1 bunch green onions, halved; 1 leave Chopped green onions and cilantro , for garnish; 1 teaspoon ground white pepper; 1 onion, halved; 113 grams barbecued pork, shredded; 59 milliliters rice vinegar; 1 teaspoon salt; 59 milliliters soy sauce; 1 pinch Pinch sugar; 1 square firm tofu, drained and sliced in 1/4-inch strips; 3 liters About cold water; 1 teaspoon whole white peppercorns; 2 kilograms whole chicken; 28 grams dried Chinese fungi (about , such as wood ears or cloud ears

Need a gluten free and dairy free main course? Hot and Sour Soup could be a spectacular recipe to try. This recipe serves 6. One portion of this dish contains roughly 33g of protein, 31g of fat, and a total of 461 calories. Autumn will be even more special with this recipe. If you have onion, canolan oil, rice vinegar, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes approximately 2 hours and 20 minutes.

Instructions

Watch how to make this recipe.

Put the wood ears in a small bowl and cover with boiling water.

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Water

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Bowl

Let stand for 30 minutes to reconstitute.

Drain and rinse the wood ears; discard any hard clusters in the centers.

Heat the oil in a wok or large pot over medium-high flame.

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Cooking Oil

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Pot

Wok

Add the ginger, chili paste, wood ears, bamboo shoots, and pork; cook and stir for 1 minute to infuse the flavor.

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Bamboo Shoots

Chili Paste

Ginger

Pork

Combine the soy sauce, vinegar, salt, pepper, and sugar in a small bowl, pour it into the wok and toss everything together - it should smell really fragrant.

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Soy Sauce

Vinegar

Pepper

Sugar

Salt

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Bowl

Wok

Pour in the Chinese Chicken Stock, bring the soup to a boil, and simmer for 10 minutes.

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Chicken Stock

Soup

Add the tofu and cook for 3 minutes.

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Tofu

Dissolve the cornstarch in the water and stir until smooth.

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Corn Starch

Water

Mix the slurry into the soup and continue to simmer until the soup thickens.

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Soup

Remove the soup from the heat and stir in 1 direction to get a current going, then stop stirring. Slowly pour in the beaten eggs in a steady stream and watch it spin around and feather in the broth (it should be cooked almost immediately.)

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Broth

Egg

Soup

Garnish the hot and sour soup with chopped green onions and cilantro before serving.

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Hot And Sour Soup

Green Onions

Cilantro

Put the chicken in a large stockpot and place over medium heat. Toss in the green onions, garlic, ginger, onion, and peppercorns.

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Green Onions

Peppercorns

Whole Chicken

Garlic

Ginger

Onion

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Pot

Pour about 3 quarts of cold water into the pot to cover the chicken by 1-inch. Simmer gently for 1 hour, uncovered, skimming off the foam on the surface periodically.

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Whole Chicken

Water

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Pot

Carefully remove the chicken from the pot and pass the stock through a strainer lined with cheesecloth to remove the solids and excess fat. Cool the chicken stock to room temperature before storing in the refrigerator, or chill it down over ice first.

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Stock

Whole Chicken

Ice

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Cheesecloth

Sieve

Pot

Equipment

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are great choices for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Indaba Chenin Blanc. Reviewers quite like it with a 4 out of 5 star rating and a price of about 12 dollars per bottle.