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Wednesday, November 4, 2015

Shanghainese hot and sour soup


Shanghainese hot and sour soup is more of snack here in Hongkong than a soup usually serve at dinner . It's a popular street side snack and you can buy it all-year round .

Pig's or chicken blood and pig's innards are commonly use to make this soup . The ones I tried so far , were nearly similar to this recipe though pig's blood sounds interesting and I'm sure quiet delicious in this soup .

The hot comes from chili bean sauce and the sour from Zhengiang vinegar . You can adjust the ingredients according to preference . Take care when adding salt , I reduced mine to almost one-thirds but according to my test taster , still a tad salty .

This soup is so easy to prepare , cooking time is actually about 6 minutes , but the preparation of the ingredients will take longer .


Recipe adapted from Chinese cuisine for beginners

Serves 4 - 6

My slight modifications in blue

60 grams ( canned or fresh ) bamboo shoots
30 grams black fungus , soak until soft
3 dried mushrooms , soaked until very soft
1 pc hard beancurd , thinly sliced
80 grams lean pork , thinly sliced , I used 90 grams boneless chicken thigh 
1 egg , beaten
600 ml chicken broth

Seasoning for the pork chicken :

1/4 tsp salt a pinch
1/2 tsp sugar
1/2 tsp light soy sauce
1/2 tsp sesame oil

Seasoning for soup :

150 ml water 200 ml
3 tbsps chili bean paste
3 tbsps Zhenjiang vinegar
1 tbsp dark soy sauce
1 tsp salt 1/4 tsp
1 tsp sugar
2 tsps sesame oil

some sliced spring onion for garnish

Thickening :

3 tbsps cornstarch mix with 3 tbsps water

* Boil bamboo shoot for 20 minutes , drain , rinse well and shred .

* Marinate chicken . Trim and shred mushrooms and black fungus .

* Heat saucepan over medium high heat ,  pour in 1 tbsp oil , when oil is hot , add the sliced chicken and cook until it changes color . Add in the mushrooms , black fungus  and bamboo shoots , mix well . Pour in the broth and beancurd and let boil . I simmer it over low heat for 3 minutes .

* When the soup boils again , add in the seasoning and stir in the thickening gradually . Turn off heat , add in the beaten egg and stir to form egg shreds . Serve piping hot . 




4 comments :

  1. I haven't eaten or cooked hot-sour soup in a long time. That sounds like a nice way to make it, though I'm not sure I want to invest in so many Chinese condiments for just one dish. But maybe I'll try it when soup weather comes in a couple of weeks.

    best... mae at maefood.blogspot.com

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    1. Hi Mae , so true about the ingredients , luckily for me , I've got almost everything in hand :D

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  2. The soup and those dumplings...o Anne, you have me miss childhood favourites.

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  3. Hi Anne, Waaaaa.....this post is making me hungry! Love this flavourful soup especially during the winter months like today (5°C) ! LOL Thanks for sharing this recipe , will ASAP ;)

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