Sichuan Hot and Sour Soup 'San-la Tang'
Source of Recipe
the web
Recipe Introduction
Adapted from "James McNair's Favorites" by James McNair, Chronicle Books, 1999.
List of Ingredients
1 teaspoon cornstarch
2 tablespoons soy sauce
1 teaspoon Chinese rice wine or dry sherry
1 teaspoon minced fresh ginger
11/2 teaspoons Asian sesame oil
20 dried lily buds
1/4 cup small cloud ears (dried black fungus)
6 medium-size shiitake or dried Chinese black mushrooms
6 cups chicken broth
1/2 cup canned bamboo shoots
1/2 pound drained firm tofu, cut into bite-sized pieces
3 tablespoons cornstarch dissolved in 1/4 cup water
1/2 cup unseasoned rice vinegar, or more if needed
2 teaspoons freshly ground Sichuan or black pepper to taste
1 egg, lightly beaten
About 2 tablespoons thinly sliced green onion, including green tops
Salt
Unseasoned rice vinegar for serving
Asian chili sauce for serving Recipe
1. Quickly rinse the pork under cold water running water, then pat dry with paper toweling. Slice the pork across the grain into 1/4-inch thick slices. Cut each slice lengthwise into 1/4-inch wide slivers, then cut the slivers into 11/2-inch lengths. Set aside.
2. In a bowl, combine the 1 tsp. cornstarch, soy sauce, wine or sherry, ginger and1/2 teaspoon of the sesame oil and mix well. Add the pork and stir to coat evenly with the marinade. Cover and let stand at room temperature for about 25 minutes.
3. In separate bowls, cover the lily buds, cloud ears and dried mushrooms (if using) with water and soak until softened, about 30 minutes. Drain and rinse well. Cut off and discard the hard stems from the lily buds, the stems from the mushrooms, and any hard sections from the cloud ears. Slice the lily buds in half lengthwise and thinly slice the mushrooms and cloud ears. If using fresh mushrooms, discard the stems and thinly slice. Set aside.
4. In a soup pot or large saucepan, bring the stock or broth to a simmer over medium-high heat. Add the marinated pork, adjust the heat to achieve a simmer and simmer, uncovered, for 5 minutes. Skim off any foam that rises to the top.
5. Add the lily buds, cloud ears, mushrooms, bamboo shoots and tofu. Cover and simmer for about 2 minutes longer.
6. (If making ahead, reheat soup and do this step just before serving.) Add the dissolved cornstarch to the simmering soup and stir until slightly thickened, about 30 seconds. Add 1/2 cup vinegar and the pepper and simmer for about 30 seconds longer. Remove from the heat and slowly pour in the egg, stirring gently to distribute. Stir in the remaining 1 teaspoon sesame oil and the green onion. Taste and add more vinegar, salt and pepper if needed.
7. To serve, ladle the hot soup into warmed bowls. Offer vinegar and chili sauce for diners to add to taste to the portions. Serves 6.
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