85 minutes
A classic Chinese soup that is both spicy and tangy, made with a flavorful broth, tofu, pork, mushrooms, and seasoned with white pepper and vinegar.
Chicken Feet
0 lb
Chicken Carcasses, roughly chopped
0 lb
0 oz
Fresh Ginger, sliced
0 oz
Garlic, smashed
0 oz
Onion, split in half
0 oz
Scallions, roughly chopped
each
teaspoons
tablespoons
tablespoons
to taste
Dried Daylilies
0 oz
Extra-Firm Tofu, cut into thin matchsticks
0 oz
Trimmed Pork Shoulder Or Loin, cut into 2-inch long slivers
0 oz
each
teaspoons
teaspoons
cups
tablespoons
Scallions, thinly sliced
cups
Cilantro, picked
cups
1. Prepare the Broth
In a large stockpot, combine the chicken feet, chicken carcasses, and Jinhua ham. Cover them with cold water and bring it to a boil. This initial boiling helps in cleaning the bones and removing impurities; you'll notice the water turning cloudy. Once boiling, drain the bones and rinse them under cold running water to remove any remaining impurities.
2. Simmer the Broth
Return the cleaned bones to the pot and add the ginger, garlic, onion, and scallions. Cover everything with fresh water and bring it to a boil once more. After reaching a boil, reduce the heat to a simmer and let it cook for about an hour. During this time, occasionally skim off any scum that rises to the surface to ensure a clear broth.
3. Soak the Mushrooms and Daylilies
While the broth simmers, soak the dried wood-ear mushrooms and daylilies in separate bowls of warm water for at least 30 minutes. Once they are rehydrated, thinly slice the wood-ear mushrooms and cut the daylilies into 2-inch pieces.
4. Strain and Thicken the Broth
After the broth has simmered for an hour, pour it through a fine-mesh strainer into a large pot to remove the solids, leaving you with a clear, flavorful broth. Combine the cornstarch with a bit of water to make a slurry, then add it to the broth along with the light soy sauce and toasted sesame oil. Bring the broth back to a boil; the cornstarch will help thicken it slightly.
5. Add Ingredients and Cook the Soup
Add the sliced wood-ear mushrooms, daylilies, tofu, and pork slivers to the simmering broth. In a small bowl, beat the egg with the cornstarch. Pour this mixture into the simmering broth in a thin steady stream, stirring gently to create delicate egg ribbons throughout the soup.
6. Season the Soup
Season the soup with kosher salt to taste. Stir in the ground white pepper and Chinkiang vinegar, and drizzle with toasted sesame oil. These final touches will give the soup its characteristic hot and sour flavor.
7. Serve the Soup
To serve, ladle the soup into bowls and sprinkle with thinly sliced scallions and fresh cilantro leaves. Adjust the seasonings at the table with more ground white pepper, Chinkiang vinegar, and toasted sesame oil to suit your taste.
Tofu, chicken, pork, or seafood can be used to suit different tastes and add variety to the soup's texture and flavor.
Experiment with different vinegars, tamarind, or citrus juices to find the perfect sour note for your palate.
Try using a homemade bone broth or dashi as the base for a deeper umami flavor.
Substitute the usual pork or tofu with thinly sliced chicken, beef, or shiitake mushrooms for vegetarians. Each protein brings its own texture and flavor that can subtly change the dish.
Adjust the heat with white or black pepper, chili oil, or fresh chilies to cater to different spice preferences.
Use fresh, high-quality broth, tofu, mushrooms, and bamboo shoots for the best flavor and texture.
Continuously taste and adjust the seasoning throughout cooking to cater to personal preferences.
Achieve a fine balance between spiciness and sourness with white pepper and black vinegar or substitutes, adjusting to taste.
Add toasted sesame oil and fresh green onions or cilantro before serving for added flavor and presentation.
Use freshly minced ginger and garlic, and consider toasting white pepper for enhanced flavor.
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