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.
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
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
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.
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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