Ingredients
- Chinese Chicken Stock:
- 4 dried Chinese mushrooms (such as wood ears or cloud ears)
- 2 tablespoons canola oil
- 1 ” piece fresh ginger peeled and grated
- 1 tablespoons red chile paste
- 1/2 cup canned bamboo shoots sliced
- 1/4 cup barbecued pork shredded
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1 teaspoon salt
- 1 teaspoon ground white pepper
- Pinch sugar
- 2 quarts Chinese Chicken stock
- 3 tablespoons cornstarch mixed with 1/4 cup water
- 1 large egg lightly beaten
- chopped green onions
- 1 whole chicken
- 1 bunch green onions halved
- 4 garlic cloves smashed
- 3 ” piece fresh ginger whacked open with the flat side of a knife
- 1 onion halved
- 1 teaspoon whole white peppercorns
- 3 About 3 quarts cold water
Preparation
Step 1
Put mushrooms in small bowl and cover with boiling water. Let stand for 30 minutes to reconstitute. Drain and rinse wood ears, discard any hard clusters in centers. Heat oil in wok or large pot over medium high flame. Add ginger, chile paste, wood ears, bamboo shoots and pork, cook and stir for 1 minute to infuse flavor. Combine soy sauce, vinegar, salt, pepper and sugar in small bowl, pour into wok and toss everything together. Pour in the Chinese chicken stock, bring soup to a boil simmer for 10 minutes. Dissolve cornstarch in water and stir until smooth. Mix slurry into soup and continue to simmer until soup thickens. Remove soup from heat and stir in 1 direction to get current going, then stop stirring. Slowly pour in beaten eggs in steady stream and watch it spin around and feather in the broth. Garnish soup with chopped green onions.
Chinese Chicken Stock:
Put chicken in large stockpot and place over medium heat. Toss in green onions, garlic, ginger, onion and peppercorns. Pour about 3 quarts cold water into pot to cover chicken by 1”. Simmer gently 1 hour, uncovered, skimming off foam. Carefully remove chicken from pot and pass stock through strainer lined with cheesecloth to remove solids and excess fat. Cool chicken stock to room temperature.