Friday 3 October 2008

Szechuan Hot & Sour Soup


(From Y3K Recipes Issue No.8 – Sept/ October 2002)
Copyright of Y Three K Publisher. All rights reserved.
Ingredients:
1/3 can bamboo shoots (shredded)
100g lean pork/chicken (shredded)
1 piece beancurd (sliced)
2 mushrooms (soaked, shredded)
Some green peas
1.2L superior stock
Seasoning:
40ml vinegar
20g spicy fermented soy bean paste
2 pieces rock sugar
1 tsp sugar
1 1/2 tsps MSG
1 tsp salt
1 tsp dark soy sauce
Thickening: mix well
35g potato starch
35ml water
Method:
1. Bring the superior stock to a boil. Add in all seasoning. Stir well.
2. Add in bamboo shoots, mushrooms and pork/chicken and bring to a boil. Add in beancurd and green peas. Turn to low heat. Stir in thickening till it boils. Turn off heat.
Tips:
Superior stock is prepared by boiling chicken with suitable amount of water for 1-2 hours over low heat. Strain and leave to cool.

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