Hot and Sour Soup Recipe | Chinese Food
- 2 oz pork
- 3 dried Chinese mushrooms, soaked in boiling water for 5 minutes and chopped
- ½ cup peeled, uncooked shrimp
- 6 cups chicken stock
- 1 oz bamboo shoots, sliced
- 3 green onions, shredded
- Salt and pepper
- 1 tbsp sugar
- 1 tsp dark soy sauce
- ½ tsp light soy sauce
- 1-2 tsps chili sauce
- 1½ tbsps vinegar
- Dash sesame seed oil and rice wine or sherry
- 1 egg, well beaten
- 2 tbsps water mixed with 1 tbsp cornstarch
- #A very warming soup, this is a favorite in winter in Peking. Add chili sauce and vinegar to suit your taste.# Trim any fat from the pork and slice it into shreds about 2 inches long and less than 1/2-inch thick.
- Soak the mushrooms in boiling water until softened. Place the pork in a large pot with the shrimp and stock. Bring to the boil and then reduce the heat to allow to simmer gently for 4-5 minutes.
- Add all the remaining ingredients except for the egg, and cornstarch and water mixture. Cook a further 1-2 minutes over low heat.
- Remove the pan from the heat and add the egg gradually, stirring gently until it forms threads in the soup.
- Mix a spoonful of the hot soup with the cornstarch and water mixture and add to the soup, stirring constantly.
- Bring the soup back to simmering point for 1 minute to thicken the cornstarch. Serve immediately. #PREPARATION# Vary the amount of chili sauce to suit your own taste. #VARIATION# Hot and Sour Soup is very versatile. Substitute other ingredients such as chicken, crabmeat, bean sprouts, spinach or green cabbage. #WATCHPOINT# The soup must be hot enough to cook the egg when it is added, but not so hot that the egg sets immediately.