Beijing soup
For a delicious and hot dinner dish, try this Chinese hot and sour soup recipe.
1. Soak the black mushrooms in warm water.
2. Boil the chicken breasts in salted water for 10 minutes. You can also steam them.
3. Peel and chop the ginger into fine sticks.
4. Drain the bamboo shoots and wash them. Cut them into fine sticks
5. Cut the tofu into pieces and then into sticks. Set aside in cold water.
6. Drain the mushrooms, press them to remove excess water. Cut into fine strips.
7. In a bowl, break the eggs and beat.
8. Cut the chicken into strips.
9. Dissolve the cornstarch into a little cold water.
10. Bring the broth to a boil and pour the cornstarch in. Mix well with a whisk and incorporate the ingredients in this order while whisking: the beaten eggs, sugar, soya sauce, pepper paste, bamboo shoots, ginger, mushrooms, vinegar, chicken, drained tofu and sesame oil. Leave to cook over low heat, stirring from time to time for 5 minutes.
11. Serve the soup, hot. Garnish with cilantro.
Photo credit: Suzi Wan
