Hot-and-Sour Soup

Name: Hot-and-Sour Soup
Yield: Makes 4 servings
Cuisine: Chinese
Ingredients: ¼ pound boneless, skinless chicken breast, cut into thin shreds; 2 tablespoons finely chopped fresh cilantro leaves; 1 teaspoon freshly ground white pepper; ¼ cup plus 2 tablespoons black rice vinegar; 2 ounces dried shiitake mushrooms; 2 tablespoons plus 1 teaspoon light soy sauce; 2 large eggs, beaten with 2 teaspoons sesame oil and a pinch of salt; ½ teaspoon cornstarch; ¼ teaspoon sugar; 2¼ teaspoons salt, plus more to taste; 1 teaspoon Shaoxing wine; 5 cups Chinese Chicken Stock; ¼ ounce dried wood ear mushrooms; 2 teaspoons chili oil, preferably homemade; 8 ounces firm bean curd, drained well and thinly sliced; 2½ teaspoons sesame oil; 4 ounces bamboo shoots, thinly sliced

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

About

This is the popular Northern Chinese variation on egg drop soup. A far cry from the versions you’ve tasted at take-out joints, this one keeps the flavors vibrant by cooking everything just until hot.

Ingredients

¼ pound boneless, skinless chicken breast, cut into thin shreds
1 teaspoon Shaoxing wine

Asia
China
Spicy
Soup

Method

Put the chicken, wine, cornstarch, sugar, ¼ teaspoon of the salt, 1 teaspoon of the soy sauce, and ½ t