Ingredients:
- 150g chicken meat
- 100 g soy cheese (toufu)
- 50 g bamboo shoots
- 4 black mushrooms, dried
- 1 green onion
- 1 piece of ginger
- 1 egg
- 300 ml chicken soup
- 1/2 tsp white pepper
- 1 tbsp sugar
- 1/2 tsp salt
- 1 tbsp. starch
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 2 tbsp wine vinegar
- 1 tbsp rice wine
- 1 tbsp sesame oil
Preparation method
Place the mushrooms in a cup of hot water to hydrate and leave for 30 minutes. Once they have rehydrated, discard the woody stem of the mushrooms and cut the mushrooms into slices. Mix the water in which the mushrooms were standing with the chicken broth, and put the mixture in a pot to boil together with the pieces of meat. After the meat has boiled, remove it and set aside. Add ginger to the liquid in the pot and let it boil for 5 minutes, then remove the ginger. Add the tofu cheese cut into pieces, bamboo shoots in strips, the boiled chicken and the mushrooms to the soup and let them boil for 5 minutes. Then add the sauces, rice wine, oil and vinegar and season with salt, sugar and white pepper. Dissolve the starch in the water and add to the soup. Let it simmer for 2-3 minutes until the soup thickens, then add the beaten egg in a thin stream. Serve with sliced green onions.
