michael-in-phoenix
Well-known member
...I came across this website. I think the dialogue about judging new chinese restaurants by their hot and sour soup most closely reflects my own yardstick. I tend to gravitate towards the szechaun dishes, and more to restaurants that feature them, instead of just including a few 'standards' on their menu. It's the quality of the hot and sour soup and kung pao chicken (or shrimp) that I usually look for in a new chinese place.
I have tried at least a dozen different soup recipes, and been disappointed by each. My favorite restaurant version is exquisitely balanced between hot, sour and savory. It is *so* good. I'm hoping this website gets me on track.
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my first taste of it, i got spoiled. the Peking Duck Restaurant on Mott Street, New York Chinatown, in the late 70’s served it pucker-up-sour and searing hot, just perfect for cold and blustery winter nights. it was a very hard act to follow.
now everytime a new restaurant boasting of this cuisine sprouts up nearby, husband and i sample their wares by ordering two things that they ought to get right, or we never return: Peking ravioli (big fat cabbage and pork dumplings with a gingery sauce) and hot and sour soup. more often than not the soup lacks flavor and is gooey with too much cornstarch.
this recipe is the first one we made at home that satisfied us both. the secret is freshly ground white peppercorns…plus hot sesame oil and red pepper powder. pucker-up sour, and searing hot.
(based on Mei Chin’s recipe from Saveur magazine, and her recipe has pork. i think it works just as well without it, and real crab or lobster meat would be better substitutes.).
8 cups chicken broth (skinless chicken bones simmered with 1 unpeeled clove of garlic, 1 peeled onion, and a thin slice of ginger, seasoned with salt and peppercorns)
3 tbsps. white wine vinegar plus
2 tbsps. Chunking vinegar (dark Chinese vinegar)
3 tbsps. cornstarch dissolved in 1/4 cup of water
1tsp. freshly ground white peppercorns
1/4 cup dried lily buds, rehydrated for at least 30 minutes in warm water
1 can straw mushrooms, rinsed and drained
1/4 cup cubed firm tofu
hot sesame oil
salt to taste
ichimi togarashi
(optional: crab or lobster meat, or thinly sliced marinated pork-soy, sherrywine or brandy; add the pork at the start. if using the shellfish, add at the end of cooking time.)
in a large pot bring the broth to a low boil and add the vinegars and white pepper then slowly drizzle in the cornstarch solution while stirring.
bring down to a simmer and add rehydrated lily buds, bamboo shoot shreds and mushrooms.
simmer about 5 minutes then add the tofu. drizzle in the lightly beaten egg in a stream around the pot without stirring, bring back up to a boil then add the salt, hot sesame oil and red pepper powder. stir briefly and serve hot.
*********************
Michael
http://www.babyrambutan.com/?p=484
I have tried at least a dozen different soup recipes, and been disappointed by each. My favorite restaurant version is exquisitely balanced between hot, sour and savory. It is *so* good. I'm hoping this website gets me on track.
************
my first taste of it, i got spoiled. the Peking Duck Restaurant on Mott Street, New York Chinatown, in the late 70’s served it pucker-up-sour and searing hot, just perfect for cold and blustery winter nights. it was a very hard act to follow.
now everytime a new restaurant boasting of this cuisine sprouts up nearby, husband and i sample their wares by ordering two things that they ought to get right, or we never return: Peking ravioli (big fat cabbage and pork dumplings with a gingery sauce) and hot and sour soup. more often than not the soup lacks flavor and is gooey with too much cornstarch.
this recipe is the first one we made at home that satisfied us both. the secret is freshly ground white peppercorns…plus hot sesame oil and red pepper powder. pucker-up sour, and searing hot.
(based on Mei Chin’s recipe from Saveur magazine, and her recipe has pork. i think it works just as well without it, and real crab or lobster meat would be better substitutes.).
8 cups chicken broth (skinless chicken bones simmered with 1 unpeeled clove of garlic, 1 peeled onion, and a thin slice of ginger, seasoned with salt and peppercorns)
3 tbsps. white wine vinegar plus
2 tbsps. Chunking vinegar (dark Chinese vinegar)
3 tbsps. cornstarch dissolved in 1/4 cup of water
1tsp. freshly ground white peppercorns
1/4 cup dried lily buds, rehydrated for at least 30 minutes in warm water
1 can straw mushrooms, rinsed and drained
1/4 cup cubed firm tofu
hot sesame oil
salt to taste
ichimi togarashi
(optional: crab or lobster meat, or thinly sliced marinated pork-soy, sherrywine or brandy; add the pork at the start. if using the shellfish, add at the end of cooking time.)
in a large pot bring the broth to a low boil and add the vinegars and white pepper then slowly drizzle in the cornstarch solution while stirring.
bring down to a simmer and add rehydrated lily buds, bamboo shoot shreds and mushrooms.
simmer about 5 minutes then add the tofu. drizzle in the lightly beaten egg in a stream around the pot without stirring, bring back up to a boil then add the salt, hot sesame oil and red pepper powder. stir briefly and serve hot.
*********************
Michael
http://www.babyrambutan.com/?p=484
