Recipe Favourites Soup Hot & Sour Soup

Hot & Sour Soup 

Ingredients

185g chicken meat, cooked

3 cloves garlic, crushed

2 tsp rice wine or dry sherry

4 spring onions, white parts only shredded

6 dried Chinese mushrooms, soaked for 20 minutes

7 cups chicken stock

1½ tbsp dark soy sauce

1 small red chili, seeded and finely chopped

¾ tbsp chilli oil

2 tbsp Chinese brown vinegar

4 eggs, beaten

185g soft bean curd, cut into 1cm pieces

chopped fresh coriander leaves

Salt & white pepper

Method
Cut chicken into thin slices and shred. Pour over wine and add garlic. Mix well and set aside. Drain mushrooms, remove and discard stems; shred caps finely. Bring stock to the boil in a *Calphalon One 22cm/2.8Lt Chef's Pan, add soy sauce, chili and chili oil, simmer for 1 minute. Stir in chicken, onions and mushrooms and continue to simmer for 5 minutes. Add brown vinegar, then slowly pour in the beaten eggs to set in threads in the soup. Finally add bean curd, coriander leaves and salt and pepper. Check seasoning adding more soy sauce or vinegar to taste. Soup should be quite tart and hot.

SERVES 6

*Calphalon One 22cm/2.8Lt Chef's Pan.  RRP $279.00