Читать книгу Ching’s Chinese Food in Minutes - Ching-He Huang - Страница 12

This is warming on a cold winter’s day and is delightfully crunchy, full of texture and flavour. To turn this into a snack, add more stock and some pre-soaked rice noodles before seasoning.

SERVES 4

1 litre/1³/₄ pints water

1 tablespoon vegetable bouillon powder or stock powder

1 tablespoon freshly grated root ginger

2 medium red chillies, deseeded and finely chopped

300g/11oz cooked chicken breast, shredded

1 teaspoon Shaohsing rice wine or dry sherry

2 tablespoons dark soy sauce

1 x 220g tin of bamboo shoots, drained

10g dried wood ear mushrooms, pre-soaked in hot water for 20 minutes, then drained and finely sliced

100g/3¹/₂oz fresh firm dofu (bean curd), cut into 5cm/2 inch long x 1cm/¹/₂ inch wide strips

50g/2oz Sichuan preserved vegetables, rinsed and sliced, or pickled cornichons with a little fresh chopped chilli added

2 tablespoons light soy sauce

3 tablespoons Chinkiang black rice vinegar or balsamic vinegar

1 tablespoon chilli oil

a few pinches of ground white pepper

1 egg, lightly beaten

1 tablespoon cornflour blended with 2 tablespoons cold water

1 large spring onion, finely sliced

freshly chopped coriander to garnish (optional)

1 Pour the water into a pan and bring to the boil. Add the bouillon powder and stir to dissolve. Bring back to the boil, then add all the ingredients up to and including the wood ear mushrooms. Turn the heat down to medium, then add the dofu, Sichuan vegetables or cornichons, soy sauce, vinegar, chilli oil and white pepper and simmer for 10 minutes.

2 Stir in the egg, then add the blended cornflour and stir to thicken the soup (add more if you like a thicker consistency).

3 Add the spring onion, garnish with coriander, if you like, and serve immediately.