Hot and Sour Soup
- Cook
- 16 min
⅓ lb chicken thigh, boneless, sliced into 1” pieces
Marinade
1 teaspoon Shaoxing wine
1 teaspoon dark soy sauce
1 tablespoon vegetable oil
Aromatics
3 tablespoons Japanese leek, finely chopped
½ piece fresh ginger, finely chopped
1 pack of enoki mushrooms, trimmed
3 shiitake mushrooms, stemmed, julienned
7–10 wood ear mushrooms, julienned
⅓ cup boiled bamboo shoots, julienned
2 whole fresh red chilies, seeded, thinly sliced
3–5 slices ham, julienned
⅓ cup carrot, julienned
Kosher salt
Broth
½ cup vinegar
1 tablespoon dark soy sauce
1 teaspoon kosher salt
2 cups water
¼ block firm tofu, julienned
1 large egg, beaten
2 tablespoons cornstarch, dissolved in 2 tablespoons of water
Garnish
1 tablespoon fresh cilantro, finely chopped
Equipment
Drop Lid
In a small bowl, mix the ingredients for Marinade. Add chicken, coat evenly, and marinate for at least 10 minutes.
Preheat the saucepan over medium-high heat for about 90 seconds. Add oil and swirl to coat evenly. Once smoke begins to rise from the entire surface, add chicken and sear over medium heat for 1 minute.
Add Aromatics, sprinkle with salt and lightly mix. Place the drop lid directly on the ingredients and steam-roast over medium heat for 1 ½ minutes.
Remove the drop lid and gently turn the ingredients. Replace the drop lid and steam-roast over low heat for another minute.
Remove the drop lid and add Broth. Heat over medium heat for about 5 minutes or until it comes to a boil. Skim off any foam, then simmer over low heat for another 5 minutes.
Add tofu and heat over medium heat for about 2 minutes. Once the soup comes to a boil, slowly drizzle in the beaten egg in a circular motion. When the egg sets, stir in the cornstarch mixture and gently mix until the soup thickens. Serve into bowls and garnish with fresh cilantro.
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