I love Chinese delivery. It’s my favorite, particularly on a Sunday night. Moo Shu Chicken, Beef w/ Broccoli, and soup. I used to be an egg drop soup kinda gal, then I switched to wonton, then when I became a really ballsy New Yorker I started asking for a mix of wonton and egg drop. But my husband always orders hot and sour soup. He loves it so much that I decided to try to make it in our own kitchen. It was so yummy (and easy) that now I am a ballsy New Yorker who orders hot and sour, instead.
Hot & Sour Soup
Adapted from Gourmet | January 2005
– ½ lb ground chicken or pork (I double this to make more of an entrée)
– 1 tbs and 2 tsp soy sauce
– Mushrooms: I use shitake (4 large sliced thin) and enoki. However, real recipe calls for 4 small Chinese dried black mushrooms, 12 small dried tree ear mushrooms. If you can find that will make it more authentic
– 12 dried lily buds (can’t find? Don’t worry, still great without)
– 1 1/2 tablespoons cornstarch
– 1/2 cup canned sliced bamboo shoots from an 8-oz can)
– 2 tablespoons rice vinegar
– 1 1/2 teaspoons sugar
– 1 teaspoon kosher salt
– 2 tablespoons peanut oil (any other oil is fine too if you don’t have)
– 4 cups chicken broth (or beef broth)
– 3 to 4 oz firm tofu (about a 1/4 of a block), cut into cubes
– 2 large eggs
– 2 teaspoons Asian sesame oil
– 1 1/2 teaspoons freshly ground white pepper
– 2 tablespoons thinly sliced scallion greens
Drizzle chicken with soy sauce in a bowl until chicken is well coated.
Stir together vinegars, light soy sauce, sugar, and salt in a small bowl.
Heat a wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Pour peanut oil down side of wok, then swirl oil, tilting wok to coat sides. Add chicken and stir-fry until meat just changes color, about 1 minute, then add mushrooms, lily buds, and bamboo shoots and stir-fry 1 minute.
Add broth and bring to a boil, then add tofu. Return to a boil and add vinegar mixture. Mix cornstarch with equal parts water and stir, then add to broth and return to a boil, stirring. (Liquid will thicken.) Reduce heat to moderate and simmer.
Beat eggs with a fork and add a few drops of sesame oil. Add eggs to soup in a thin stream, stirring slowly in one direction with a spoon. Stir in white pepper (this is the heat, so use less or more depending how much spice you like), then drizzle in remaining sesame oil. Allow to simmer for 15 minutes. Divide among bowls and sprinkle with scallions before serving.