As mentioned on the dinner thread, this is a combination of two recipes. The quantities are not exact as I was making this for just me (hopefully two servings -actually got three small or two large bowls)
The first is White Cut Chicken Poached in Chinese Rice Wine
I didn't have any Spring Onions used a whole yellow onion quartered
I had two rather large chicken breasts, no bone, no skin
I threw in a large knob of frozen ginger, peeled
Shaoxing Wine is not available in Que at the SAQ or in Ont at the LCBO. Perhaps in an Asian grocer but that's not next door! Used a dry Sherry.
Simmer the ingredients (without the chicken) with enough water, that when you do put in the chicken it is covered, for 15 minutes. Add chicken, bring back to simmer for another 15/20 minutes. Remove from heat, cover and leave for 4 to 5 hours. I did it in the evening and left it over night on the counter. (My kitchen counter in one corner gets verty cold - perfect place.)
Next morning I removed the chicken and strained the broth.
It is this broth I used for the soup.
Hot and Sour Soup - Suan La Tang is from Elaine of China Sichuan Food.
My ingredient list, of course, is/was different: no real measures, a hefty handful usually.
Broth (from poaching) about 5 cups. (also see 2nd post)
3 Tbsp black vinegar
2 tsp ground white pepper
2 Tbsp light soy
1 tsp regular (didn't have dark)
1/2 Tbsp sugar
celery, thin angled
Shiitake mushrroms, 2 dried, rehydrated, sliced
Black Fungus, just a couple of pieces needed, rehydrated (they get about 10 times bigger
1 large peeled clove garlic, smashed
whatever greens are available, broccoli (thin), bok choy, snow peas, etc.
1/2 poached chicken breast, cubed or shredded
starch water to thicken
sesame oil to drizzle
scallion to serve
Simmer broth and seasonings along with mushrooms approx. 10/15 minutes.
Add chicken and thin greens, stirring to heat, stir in egg, thicken slightly with starch water. Serve with sprinkling of scallions and drizzle of sesame oil.