Hot and sour soup

Serves 6-8

For the marinade

• 100g lean pork
• 6 dried Chinese mushrooms
• 15g cloud ears
• 25g golden needles
• 2 cakes bean curd
• 2 tbsp potato flour
• 4 tbsp water
• 15 litres prime stock
• 2 eggs
• 0g fresh coriander leaves
• 700g chicken thighs
• 700g lean pork
• 700g ham

For the seasoning

• ⅛tsp salt
• 1 tsp thick soy sauce
• 3 turns black pepper mill
• 1 tsp Shaohsing wine
• 1 tsp potato flour
• 0 tbsp water
• 1 tsp sesame oil

• 1½tsp salt
• ¾tsp sugar
• 1 tbsp thin soy sauce
• 1 tbsp thick soy sauce
• 0 tbsp rice
• 1-1½tsp ground black pepper
• 0 dashes sesame oil

Step 1
To make the prime stock, put the chicken, pork and ham or gammon into a deep stockpot or saucepan and add 2.8 litres (5 pints) water.

Step 2
Bring to the boil and skim off the scum that surfaces until the water is clear.

Step 3
Partially cover with a lid.

Step 4
Lower the heat to maintain a fast simmer and cook for about 3 hours.

Step 5
Pour through a sieve into a storage container.

Step 6
For the soup, slice the lean pork into matchstick-sized strips.

Step 7
Put into a bowl.

Step 8
Prepare the marinade: add the salt, soy sauce, pepper and wine or sherry to the pork.

Step 9
Sprinkle with the potato flour and stir in the water in the same direction to coat the meat.

Step 10
Leave to marinate for 15–30 minutes or longer.

Step 11
Blend in the sesame oil.

Step 12
Drain and squeeze out excess water from the mushrooms, cloud ears and golden needles but leave damp.

Step 13
Slice the mushrooms into the thinnest possible slivers.

Step 14
Cut the golden needles into 6-cm (2-inch) sections.

Step 15
Break up or cut the cloud ears into similarly sized pieces.

Step 16
Slice the bean curd cakes into 6-mm (¼-inch) thick pieces and then carefully slice again into strips 2.5cm x 6mm (1 x ¼ inch).

Step 17
In a small bowl, dissolve the potato flour in the water.

Step 18
In a large saucepan add the mushroom, cloud ears and golden needles to the stock and season with the salt, sugar and soy sauces.

Step 19
Bring to the boil and add the pork, separating with a pair of chopsticks or a fork.

Step 20
Then add the bean curd and as soon as the soup returns to the boil, slowly stir in the well-stirred dissolved potato flour.

Step 21
Slowly bring to the boil again.

Step 22
Stream in the beaten egg through the gap of a pair of chopsticks or along the back of a fork, moving the chopsticks or fork in a circular motion at the same time.

Step 23
Remove from the heat and cover the pan for 45 seconds to allow the egg to set in tender flakes.

Step 24
Add the coriander and stir to mix.

Step 25
Stir in the vinegar and then the black pepper for seasoning.

Step 26
Serve piping hot.

Step 27
Stir in dashes of sesame oil, if desired, just before serving.

Step 28
Put extra vinegar and black pepper on the table for those who like it really hot and pungent.

Step 29
Note: Leftover soup can be reheated but a little more vinegar and pepper may have to be added to renew the sharp taste.

Step 30
Rinse ingredients.

Step 31
Put in a bowl and pour on enough warm water to cover by about 4cm (1½ inches).

Step 32
Leave for about 20-30 minutes or until they have become swollen and soft.