I really love hot and sour soup. This and egg drop soup is very comforting to me and I am going to give you egg drop soup recipe later but for now we are going to tackle hot and sour soup.
I added 2 liters or 1/2 gallon of water and 1 kg or 1 lb of chicken only. Make sure the skin and bone is on the chicken. Add 1 bullion cube and 3 dashes each of maggi or knorr aroma, soy sauce or tamari, 1 pinch each of white pepper, red chili powder, 1 drop of Sichaun pepper oil. Boil until the meat of the chicken falls off of the bone.
Add 1 handful of any Chinese vegetable. I am the only mushroom eater here in my house so it has to be purely optional with us. Add 3 green onions, 3 cloves of garlic, 1 small piece of ginger washed peeled and chopped in tiny pieces, add to pot and cook another 10 more minutes. Add 3 or 4 crabs and a handful of shrimp (optional). Add 3 tbs of rice vinegar, make a slurry of 5 tbs of cornstarch and 1/4 cup of water and make sure it has no lumps and add to the hot boiling soup and let it thicken and stir occationaly.
Beat 1 egg and add a little at a time and stir. Make sure it sure looks like ribbons. Make sure all of this egg is used up. Serve in bowls piping hot with other chinese dishes and serve with oolong tea.
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