Hot and Sour Soup
A hot and sour thickened soup made with shredded chicken, bamboo shoots, and wood ear mushrooms, seasoned with rice vinegar and finished with a cornstarch slurry.
Ingredients
chicken breast (washed, sliced into 3-4 pieces)
1
winter bamboo shoot (shredded)
a small piece
dried black wood ear (soaked, cut into small pieces or shreds)
2
red bell pepper (shredded)
1
rice vinegar
1 tbsp
small scallion (shredded)
2
fine salt
1 tbsp
ginger (shredded)
1 slice
cooking wine
1 tbsp
cornstarch (dissolved in a small amount of water)
1 tsp
Instructions
1
Prepare Chicken Shreds
Wash the chicken breast, slice it horizontally into 3-4 pieces, marinate with cooking wine for 3 minutes, then blanch in boiling water for 1 minute to remove odor. Once the chicken turns white, remove it, let it cool slightly, then tear into shreds.
2
Prepare Accompaniments
Shred the winter bamboo shoot and blanch in boiling water for 1 minute to remove astringency. Cut the soaked dried black wood ear into small pieces or shreds, shred the red bell pepper, small scallion, and ginger.
3
Cook
Bring water to a boil in a pot, first add the bamboo shoot shreds, red bell pepper shreds, and ginger shreds, boil for 2 minutes, then add the wood ear and chicken shreds, and cook together for another 2 minutes.
4
Season and Thicken
Add 1 tbsp of rice vinegar and 1 tbsp of fine salt to season. Finally, dissolve the cornstarch in a small amount of water, pour it into the pot to thicken the soup, sprinkle with the green scallion shreds, and serve.
