Chinese Hot & Sour Soup

• 2 chicken breasts, finely sliced
  1 tablespoon garlic oil
  1 litre good quality chicken stock
  1 carrot, finely sliced
  Handful bamboo shoots, blanched
  4 dried shiitake mushrooms, soaked and sliced
  Handful dried black fungus, soaked and sliced
  200g firm tofu, cut into cubes
  1 tablespoon preserved Sichuan mustard vegetable, finely chopped
  2 eggs, beaten
  Spring onion, finely sliced, to garnish
  Fresh coriander, to garnish
  Chilli oil, to drizzle
   
  The Seasoning
  1 to 2 tablespoons broad bean chilli paste
  1 tablespoon light soy sauce
  Dash dark soy sauce
  1 teaspoon sugar
  Salt, to taste
  Chinkiang black rice vinegar, to taste
  Dash sesame oil
   
  To Thicken
  2 teaspoons potato starch or cornflour
  3 tablespoons water

PREPARATION

COOKING

1. Heat garlic oil in a wok over medium high heat. Add the finely sliced chicken and stir fry briefly. You do not want much colour, just seal the meat.
2. Pour in the chicken stock and bring to a boil.
3. Add carrot, bamboo shoots, shiitake mushrooms, black fungus and tofu. Bring back to the boil.
4. Stir in the preserved mustard vegetable. This adds a distinctive savoury depth.
5. Add broad bean chilli paste and stir well. Adjust heat level to your preference.
6. Season with light soy sauce, a dash of dark soy for colour, sugar and a pinch of salt if needed. Taste and balance.
7. Add a drizzle of sesame oil.
8. Stir in Chinkiang black vinegar gradually, tasting as you go. The soup should be clearly sour but still balanced with the spice and salt.
9. Bring the soup to a strong boil. Stir the potato starch mixture and slowly pour in a little at a time, allowing the soup to thicken. You are aiming for a thin, glossy, lightly syrupy consistency.
10. Reduce to a gentle boil. Slowly pour in the beaten egg in a thin stream while gently stirring to create soft wisps.
11. Once the egg sets, switch off the heat.

To Serve

1. Ladle into bowls.
2. Drizzle over a little chilli oil.
3. Garnish with sliced spring onion and fresh coriander.

Serve immediately while steaming hot.

School of Wok Tips

• Do not brown the chicken heavily. This is a light coloured soup.
• Always balance sweet and salty before adding vinegar.
• Add vinegar at the end to preserve its brightness.
• The soup should coat the back of a spoon lightly, not feel heavy.