Ching-He Huang: Mama Huang’s Hot & Sour Soup

For the Chicken

• 1-2 tablespoons of groundnut oil
• 2 chicken thighs, deskinned, deboned and sliced into very fine shreds
• 1 tablespoon shaoxing rice wine or dry sherry
• 1 tablespoon of dark soy sauce

For the rest of the soup

• 1.5 litres of water
• 2 tablespoons vegetable bouillon stock powder
• 1 inch of fresh root ginger, peeled - smashed on a board/grated/blitzed through a food processor
• 2 medium red chillies, deseeded and finely chopped
• 1x220g tin of finely sliced bamboo shoots (julienne)
• 5g mushrooms (1/2 handful), washed, rehydrated and soak in hot water for 20 minutes, strain, finely sliced
• 1/4 head of Chinese leaves, leaves separated, washed, and julienne
• 200g of fresh firm tofu in water, drained and sliced to 5cm x 1 cm strips
• 50g Sichuan preserved vegetables, rinsed, sliced
• 2 tablespoons low sodium light soy sauce
• 3 tablespoon Chinkiang black rice vinegar
• 1 tablespoon chilli oil
• A few pinches of ground white pepper
• 2 tablespoon + 2 tablespoons cold water
• 1-2 eggs lightly beaten
• 90g of enoki mushrooms, rinsed

For the Garnish

• 2 large spring onions, washed, top tailed, fi nely sliced
• Freshly chopped coriander