Hot & Sour Soup

Ingredients:
  • 100 g Wood Ears mushrooms, thinly sliced
  • 1 egg
  • 1 cake tofu, small diced
  • 110 g canned bamboo shoots, shredded
  • 2 tbs spring onion, finely chopped
  • Pepper, to taste
  • 1 tbs cornstarch
  • 1 L water
  • 10 dry lily buds, briefly soak and discard the water

Sauce ingredients:
  • 100 g chicken breast meat, julienne strip
  • 1 tsp soy sauce
  • 1 tsp cornstarch
  • ½ tsp sesame oil

Stock ingredients:
  • 500 ml water
  • Salt, to taste
  • 1 tsp sugar
  • 2 tbs soy sauce
  • 2 tbs rice vinegar
  • 1 tsp sesame oil
  • 1 tbs ginger, finely chopped

Methods:
  1. Boil stock ingredients in saucepan
  2. Add mushroom and chicken that has been soaked in sauce ingredients into the stock, cook well
  3. Add tofu, lily buds and bamboo shoots, let soup boils for ± 1 minute
  4. Beat egg, set aside
  5. Slowly pour the mixture of cornstarch and water into the soup, stir continuously while being added
  6. Add the beaten egg, let it boils for a while
  7. Serve hot, add pepper and spring onion