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Ingredients
  • 220 g / 7oz chicken breast
  • 12 dried shiitake mushrooms (or 150g/5oz fresh) (Note 1)
  • ½ cup wood ear mushrooms , chopped 1.5cm/ 3/5" pieces (Note 1)
  • subheading: HOT AND SOUR SOUP BROTH:
  • 1 tsp dried chilli / red pepper flakes , adjust spice to taste (Note 2)
  • 2 tsp dark soy sauce (Note 3)
  • 1 tbsp light soy sauce (Note 3)
  • 1 tsp ginger , finely grated
  • ½ tsp white pepper (sub black)
  • 6 cups (1.5L/1.5qt) chicken or veg stock/broth , low sodium
  • 1 tsp sesame oil
  • 1 tsp sugar
  • ¼ cup (65 ml) white vinegar (adjust to taste)
  • subheading: SOUP:
  • 125 g / 4oz firm tofu (~ 1 cup) , cut into 1.2cm / 0.5" cubes (Note 4)
  • ¼ cup bamboo shoots , thinly sliced (Note 5)
  • 2 eggs , whisked
  • ¼ cup (40g) cornstarch/cornflour
  • ¼ cup (125 ml) water
  • Salt to taste
  • 1 shallot/scallion , finely sliced
Steps
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