Ingredients
For the soup
- 1 cup rehydrated wood ear mushrooms , sliced
- 1 quart chicken broth
- 1 tsp ginger root , minced
- 1 hot chili pepper , sliced for heat or whole for mild heat
- 3/4 lb chicken thighs (boneless and skinless), thinly sliced
- 1/2 cup bamboo shoots , sliced
- 1/8 – 1/4 cup soy sauce
- 1 splash shao hsing rice wine
- 1/8 cup rice vinegar
- 14 oz tofu , sliced (extra firm)
For finishing:
- 1 egg
- healthy pinch sichuan peppercorns , crushed
- 1/4 tsp cayenne
- up to 3/4 Tbsp chili flavored sesame oil
- 2 tsp cornstarch (mixed with 1 tsp water)
- green onions , sliced
Servings: people
Units:
Instructions
- Add chicken stock to a large pot, and add all soup ingredients.
- Add beaten eggs while stirring soup then add finishing ingredients. Garnish with green onion.
Recipe Notes
If you are using dried ear mushrooms, soak in hot water for thirty minutes before slicing.