Hot and Sour Soup

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Babs

subheading: For the Broth (see notes):

1 pound (455g) chicken feet

1 pound (455g) chicken carcasses, roughly chopped

4 ounces (115g) Jinhua ham

One 2-inch knob fresh ginger (25g), sliced

4 medium cloves garlic (20g), smashed with the side of a knife

1 onion (8 ounces), split in half

6 scallions, roughly chopped

2 teaspoons cornstarch

1 tablespoon (15ml) light soy sauce

1 tablespoon (15ml) toasted sesame oil

Kosher salt

subheading: For the Garnish:

1 ounce (30g) dried wood-ear mushrooms (see notes)

1 ounce (30g) dried daylilies (see notes)

6 ounces (170g) extra firm tofu, cut into thin matchsticks

6 ounces (170g)trimmed pork shoulder or loin, cut into 2-inch long slivers

1 large egg

½ teaspoon cornstarch

subheading: To Serve:

1 ½ teaspoons ground white pepper, plus more to taste

¼ cup (60ml) Chinkiang vinegar, plus more to taste (see notes)

1 tablespoon (15ml) toasted sesame oil, plus more to taste

¼ cup thinly sliced scallions

¼ cup picked fresh cilantro leaves

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