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 .
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
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
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 .