Ingredients
- 4 dried Chinese fungi (about 1 ounce), for example wood ears or cloud ears
- two tablespoons canola oil
- 1 -inch piece fresh ginger root, peeled and grated
- 1 tablespoon red chile paste, for example sambal oelek
- 1/2 cup canned bamboo shoots, sliced
- 1/4 pound barbecued pork, shredded
- 1/4 cup soy sauce
- 1/4 cup grain vinegar
- 1 teaspoon salt
- 1 teaspoon ground white-colored pepper
- Pinch sugar
- 2 quarts Chinese Chicken Stock, recipe follows
- 1 square firm tofu, drained and sliced in 1/4-inch strips
- 3 tablespoons corn starch combined with 1/4 cup water
- 1 large egg, gently beaten
- Chopped eco-friendly onions and cilantro leaves, for garnish
- Chinese Chicken Stock:
- 1 (4-pound) whole chicken
- 1 bunch eco-friendly onions, halved
- 4 garlic clove cloves, smashed
- 3 -inch piece fresh ginger root, whacked open using the flat side of the knife
- 1 onion, halved
- 1 teaspoon whole white-colored peppercorns
- About 3 quarts cold water
Directions
Place the wood ears in a tiny bowl and canopy with boiling water. Let are a symbol of half an hour to reconstitute. Drain and rinse the wood ears discard any hard clusters within the centers.
Heat the oil inside a wok or large pot over medium-high flame. Add some ginger root, chili paste. wood ears, bamboo shoots, and pork prepare and stir for one minute to infuse the taste. Combine the soy sauce, vinegar, salt, pepper, and sugar in a tiny bowl, pour it in to the wok and toss everything together - it ought to smell really aromatic. Pour within the Chinese Chicken Stock, bring the soup to some boil, and simmer for ten minutes. Add some tofu and prepare for several minutes.
Dissolve the corn starch within the water and stir until smooth. Mix the slurry in to the soup and then simmer before the soup thickens. Take away the soup in the heat and stir in 1 direction to obtain a current going, then stop stirring. Gradually pour within the beaten eggs in a steady flow watching it spin around and feather within the broth (it ought to be cooked quickly.) Garnish the new and sour soup with chopped eco-friendly onions and cilantro before serving.
Chinese Chicken Stock:
Place the chicken inside a large stockpot and put over medium heat. Add in the eco-friendly onions, garlic clove, ginger root, onion, and peppercorns. Pour about 3 quarts of cold water in to the pot to pay for the chicken by 1-inch. Simmer lightly for one hour, uncovered, skimming from the foam at first glance periodically.
Carefully take away the chicken in the pot and pass the stock via a strainer lined with cheesecloth to get rid of the solids and extra fat. Awesome the chicken stock to 70 degrees before storing within the refrigerator, or chill it lower over ice first.
Yield: A Couple Of quarts
