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.