SICHUANESE HOMESTYLE HOT & SOUR EGG DROP

Johntodd

Ginger, ~½ cm, minced

Water -or- stock, 2 cups

soy sauce (生抽), ½ tsp;

salt, ½ tsp;

chicken bouillon powder (鸡粉), ¼ tsp

Slurry: 1.5 tbsp starch - mixed with 3 tbsp of water

Egg, 1, beaten

Dark Chinese vinegar (陈醋 or 香醋), 1 tbsp

White pepper powder (白胡椒粉), ½ tsp

Chopped scallion to garish

Same deal re stock: if you’re using stock, you can skip the chicken bouillon powder. Maybe add a sprinkle (~1/16 tsp) of MSG instead.

Fry the ginger in a bit of oil - lard, preferably - until fragrant.

Add in the water (or stock). Bring up to a boil, then down to a simmer, and season.

Make sure the flame is on low, and drizzle in the starch slurry in bit by bit to thicken, stirring constantly. If using the stream-and-stir method, shut off the heat (otherwise, keep the flame on low).

Use the ladle method to bring in the beaten eggs.

Mix in the vinegar and the white pepper powder. Transfer to a serving bowl, sprinkle over a bit of chopped scallions.

Use the ladle method to bring in the beaten eggs.

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