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Hot and Sour Soup Ala Peking

5 from 7 votes
Prep Time 20 mins
Cook Time 15 mins
Rest Time 1 hr
Total Time 1 hr 35 mins
Course Dinner
Cuisine European
Servings 2 people

Ingredients
 

Also:

  • 5 medium sized Cloud ears, (juda mushrooms), dried
  • 10 g Gold needles, dried
  • 100 g Pork, lean
  • 1 Tofu, approx. 4 x 6 x 2 cm
  • 1 tbsp Potato flour
  • 2 tbsp Water
  • 500 g Clear broth, (see note)
  • 1 Egg, size M
  • 1 pinch Salt
  • 1 tbsp Sunflower oil
  • 2 tbsp Fresh celery leaves
  • 1 pinch Salt
  • 1 pinch Pepper, black, fresh from the mill
  • 1 tsp Soy sauce, sweet, (kecap manis)
  • 1 tsp Rice Wine, (Arak Masak)
  • 1 tsp Potato flour
  • 1 tbsp Water
  • 1 tbsp Sesame oil, light

For seasoning:

  • Salt
  • 1 tsp Pepper, black, fresh from the mill
  • 1 tsp Sugar, fine, white
  • 1 tbsp Soy sauce, salty
  • 2 tbsp Rice wine vinegar, light, mild

To garnish:

  • Mongoose seedlings, fresh

Instructions
 

  • Soak the mushrooms and gold needles in warm water for 30 minutes. Cut the pork into fine, match-sized strips. Mix the ingredients for the marinade and marinate the meat with them for 60 minutes, then stir the sesame oil into the mixture.
  • Strain the mushrooms and gold needles and gently squeeze out the water. Cut the mushrooms into very fine strips and cut the gold needles into pieces approx. 5 cm long. Cut the tofu crosswise into approx. 5 mm thick slices. Mix the potato flour with the water and have it ready. Put the clear broth in a 2 liter saucepan. Add mushrooms and gold needles. Season with salt, sugar and the soy sauces. Bring the broth to the boil and add the pork in small portions. Be careful not to stick the pieces together. Separate pieces that are stuck together.
  • Add the tofu pieces and as soon as the soup starts to boil again, pour in the potato flour mixture while stirring. Reduce heat supply. Whisk the egg with the salt and sunflower oil and pour a thin stream into the slowly rotating soup. Immediately remove the pot from the heat and let it mature for a minute with the lid on. Gently mix in the pepper and rice wine vinegar and add the sesame oil.
  • Garnish the soup with the celery leaves and the seedlings, serve very hot and consume with pleasure. Served with rice, it's a full meal.

Annotation:

  • The original "Beijing Sweet and Sour Chicken Soup" is prepared with fresh chicken blood. However, this is not so easily available. Not only outside of Beijing this ingredient is usually replaced by 2 tbsp dark soy sauce. The Chinese clear broth requires some expenditure of time and money and consists of one third each of chicken, pork and ham without rind, and 2 x 2.5 hours of cooking time. Replace this with a good, clear chicken stock and follow the instructions for use, as some stocks are concentrated.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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