Denise says:

Whenever I go out for a Chinese meal, hot and sour soup is my first choice to start.

Chinese cookery recognises the 5 taste buds – salty, sweet, sour, bitter and peppery hot and every Chinese cook professional or amateur must practise the mixing and blending of them. I think that this soup is a good example of perfect blending. It combines sour and spicy elements in a rich, tasty stock and reheats well.

When you are preparing Chinese food two culinary skills are paramount – chopping (ingredients) and blending (flavours).

The Chinese believe that each food ingredient has either yin (cooling) or yan (heating) or neutral properties and that there is a direct correlation between the food you eat and the yin yang balance in your body. Season and weather also play their part. Heating food in winter reduces the yin; cooling food in summer counters the yan.

The majority of meat – beef, lamb, chicken and goose are said to be yang or heating foods though duck is yin, fresh water fish is neutral and herbs and vegetables such as ginger, garlic, spring onion, coriander, chilli pepper and celery are yang. However bean sprouts, green beans and spinach are yin. Balance and harmony through what you put together is the secret to blending flavours.

Preparation Time: 20 minutes
Cooking Time: 15 minutes
Serves: 6- 8 people

Ingredients:

75g Chicken breast
15g dried Chinese mushrooms
30g Chinese noodles
250g fresh bean curd
1 teaspoon sesame oil
1.1 litre chicken stock
2 tablespoons cider vinegar
2 tablespoons dark soy sauce
1 tablespoon corn flour blended with 1 tablespoon water
3 spring onions – finely chopped
2 tablespoons fresh coriander
1 teaspoon sesame oil
1 teaspoon chilli oil

Method

1)Cut the chicken into thin shreds.
2)Soak the mushrooms in boiling water for 10 minutes.
3)Soak the noodles for 5 minutes in warm water and drain.
4)Drain the bean curd and cut into thin strips.
5)Bring the chicken stock to simmer in a large pot. Add the chicken, mushrooms and the soaking liquid, noodles, bean curd, sugar, vinegar, and dark soy sauce.
6)Simmer together for 10 minutes and then thicken with the blended corn flour.

To serve the stylish way: Stir in the spring onions, fresh coriander, sesame oil and chilli oil. Pour the soup into a large tureen or individual bowls and serve at once.