Once thickened, remove the pot from heat and add the vinegar & white pepper mixture, along with yuba (tofu skin) and scallions. Add more cornstarch (dissolved in equal parts water) to thicken even more, or add more water if the soup becomes too thick. Give the cornstarch slurry a final stir (to make sure the slurry is homogenous), and slowly swirl it into the soup to thicken. Bring to a boil over medium heat then carefully add your silken tofu (I lift them up with a knife to avoid breaking them).
In a pot, add water, mushroom-soaking liquid, ginger, carrots, shiitake mushrooms, and black fungus. We mix it here with the vinegar as it’s prone to clumping when directly added to the soup. Note: Make sure the white pepper is very well dissolved. In another bowl, whisk together black vinegar, rice vinegar, white pepper, and mushroom bouillon. In a bowl, whisk together cornstarch, water, light soy sauce, darks soy sauce, and salt. Roughly tear the yuba (tofu skin) apart into thin strands.
Very carefully slice the silken tofu into thin batons (if this is too challenging, you can cut them into small cubes too). Prepare carrots, ginger, and scallions as instructed. Soak them together in a bowl with 1 cup of hot water (I use another bowl to make sure they are submerged) for about 30 minutes, or until tender. In a soup, they bring a sunny brightness that is both sweet and acidic. Lightly rinse dried shiitake mushrooms and dried black fungus to get rid of unwanted grit. Cherries have always been part candy, part fruit. Garnish with a drizzle of School of Wok’s homemade chilli oil (recipe here!) and a sprinkling of sliced spring onion and fresh coriander. Enjoy with a splash more black vinegar on the side!ġ0. Gradually pour in your beaten egg in a thin stream, slowly folding the soup as you do so as to get wisps of yummy egg throughout the soup (the egg will cook in just a minute).ġ0. Final step: egg time! Turn your heat right down to get a very slow boil. Slowly add your thickening paste until you achieve your desired soup consistency - we look for a thin, syrup-like texture.ĩ. Crank up the heat once more, bringing the soup back to the boil. In one beat two eggs, and in the other mix 2 tbsp of potato starch with approximately 110ml water to make a thickening paste.Ĩ. Turn down the heat and leave your soup to simmer. Follow by adding the sugar, salt, ground white pepper, sesame oil, as well as 1 tsp each of light and dark soy sauce, and 3-4 tbsp of Chinkiang black vinegar.ħ. Start by adding the hot broad bean paste to your soup mixture (we use approximately 1 tbsp, but moderate this to your personal spice preference!). Stir in your vegetables: the sliced carrot, bamboo shoots, mushrooms, Chinese black fungus, tofu and 1 tbsp of the salty Szechuan preserved vegetable.Ħ. Now add approximately 1 litre of stock to your wok, and bring it to the boil. Add your chicken, and stir fry over a medium heat until it just changes colour.ĥ. Stir fry your meat! Heat 1 tbsp of oil in your wok - this can be standard vegetable oil, or if you really want to add some flavour then use School of Wok’s homemade Garlic Oil (check out the quick recipe here!). If preferred, you can cube the tofu for a denser texture - it’s up to you!Ĥ. Trim off any hard nubs from the black fungus and set both aside.įinally, get chopping! Finely slice all of your chicken, tofu, vegetables and fungi to roughly the same size, about ¼-inch thick strips. Remove both from their respective bowls of water before cutting out and discarding the stems from Chinese black mushrooms, as well as squeezing any excess liquid from the mushroom caps. Once they have been fully soaked, return to your mushrooms and fungus. Drain the contents of the wok and set the blanched bamboo to the side.ģ. Add the bamboo shoot slices and keep them at a boil for approximately 3-4 minutes (this blanches the bamboo and therefore removes the ‘tinny’ smell that canned shoots often retain). Fill an empty wok almost a third of the way up with water, and bring it to a boil over a high heat. Leave them to one side to soak overnight - or at least 2 hours for the mushrooms and 20 minutes for the fungus - until they have softened and the fungus has expanded significantly.Ģ. Place your dried fungus and black mushrooms in two separate bowls and cover with warm water.
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