zhang fam’s hot and sour soup

When Mum starts counting down the days till we’ll be home for the holidays, she always asks us what we’d’ like for dinner when we. Without fail, at least one of us will en-thusiastically request shurn laat choi tong: the Zhang family version of hot and sour soup is a cleansing broth chock-full with leiu (quality ingredients) including sriracha, a bright red and tangy chilli sauce that can be found in the international section at supermarkets.

Serves 650g dried bean thread vermicelli 1.5 litres chicken stock 2 small tomatoes (about 80g each) 200g Chinese leaf, shredded (if not using the exotics below) 70g button mushrooms, sliced 1 medium fresh red chilli, deseeded and sliced 50g cooked chicken, shredded tsp salt 1%2 tsp granulated sugar 114 tbsp white vinegar 112 tbsp sriracha sauce add an exotic(see here) 150g harm shurn choi, sliced (pickled mustard greens) 50g ja choi, sliced (preserved mustard stem).

1 Using a pair of scissors, cut the vermicelli into 10cm long pieces, then soak in a bowl of cold water for 20 minutes.

2 Bring the chicken stock to the boil in a saucepan. Add the tomatoes and Chinese leaf or harm shurn choi and ja choi, if using, and return to the boil. Drain the vermicelli and add it, along with the mushrooms, chilli and chicken, to the saucepan and bring to a simmer. Stir in the salt and sugar.

Now work on creating a balance of hot and sour flavours by alternately adding white vinegar and sriracha sauce, tasting as you go until it’s sharp, but also fiery. Serve in big bowlfuls.

qingquang

See author's posts