Chinese pork soup

Ingredients:

Soup

• 4 dried Chinese wood mushrooms (about 30g), such as muer
• 2 tbsp. l. rapeseed oil
• 2.5 cm ginger root, peeled and grated
• 1 tbsp red chili paste, such as sambal oelek
• 1/2 cup canned bamboo shoots, thinly sliced
• 110 g barbecue pork, shredded
• 1/4 cup soy sauce
• 1/4 tbsp. rice vinegar
• 1 teaspoon of salt
• 1 teaspoon ground white pepper
• A pinch of sugar
• 2 liters of Chinese chicken broth, see recipe below
• 1 block firm tofu, patted dry and cut into 0.5cm wide strips.
• 3 tablespoons cornstarch mixed with 1/4 cup water
• 1 large egg, lightly beaten
• Chopped green onions and coriander leaves, for serving

Chinese chicken broth

• 1 whole chicken (2 kg)
• 1 bunch green onions, cut in half
• 4 cloves garlic, crushed
• 7 cm of ginger root, crushed with the flat side of a knife
• 1 onion, cut in half
• 1 teaspoon white peppercorns
• About 3 liters of cold water

Preparation:

1. Place the wood-boring mushrooms in a small bowl and pour boiling water over them. Let them sit for 30 minutes to plump up. Drain and rinse the mushrooms; discard any solids in the center.
2. Heat canola oil in a wok or large saucepan over medium heat. Add ginger, chili paste, mushrooms, bamboo shoots, and pork; stir-fry for 1 minute until fragrant. Combine soy sauce, vinegar, salt, pepper, and sugar in a small bowl and pour the mixture into the wok. Stir to release a rich aroma. Pour in the Chinese chicken stock, bring to a boil, and simmer for 10 minutes. Add the tofu and cook for another 3 minutes.
3. Dissolve cornstarch in water and stir until smooth. Stir the mixture into the soup and continue cooking until thickened. Remove from heat and stir in one direction to create a vortex, then stop stirring.
4. Slowly pour in the beaten eggs in a steady stream and watch them curdle in the broth (they should curdle almost immediately). Before serving, sprinkle the hot and sour soup with finely chopped green onions and cilantro.
   
   

   Chinese chicken broth

   
   Place the chicken in a large saucepan and place over medium heat. Add the green onions, garlic, ginger, onion, and peppercorns. Pour about 3 liters of cold water into the pan to cover the chicken by 2 cm. Simmer for 1 hour, uncovered, skimming off any foam from the surface of the broth periodically.
   
   Carefully remove the chicken from the pan and strain the broth through a cheesecloth-lined sieve to remove any solids and excess fat. Cool the chicken broth to room temperature and refrigerate.
   Exit: about 2 l.