Spicy Sichuan Soup

preparation time: 30 minutes
cooking time: 30 minutes
spicy rating: 6/10
serves: 4

- 100 g (2 ½ oz) chicken breast
- 30 g (1 oz) chinese cured ham
- 1 cake dried beancurd
- 1 small carrot
- 30 g (1 oz) canned or fresh bamboo shoots
- 4 big shiitake mushrooms
- 30 g (1 oz) wood ear mushrooms,fresh or dried
- 1 litre (4 cups) chicken or vegetable stock, or plain water
- 2 tsp salt
- 1 tsp sugar
- ½ cup green peas
- 2 eggs, well beaten
- 1 ½ tbs soy sauce
- 2 tbs vinegar
- 2 tsp sesame oil
- 3 tsp red chili oil
- ½ tsp ground black pepper
- ½ tsp ground Sichuan peppercorns
- 2 tbs cornflour dissolved in 4 tbs cold water
- 1 bunch fresh coriander leaves,chopped
- 6 slices ginger, finely shredded
- 4 spring onions (scallions), minced

1. Poach the chicken and ham in boiling water for 2 minutes, then drain and when cool, shred finely with fingers or a sharp knife and set aside.

2. Finely shred the dried beancurd, bamboo shoots, and carrot, and set aside.

3. Soak the shiitake mushrooms in hot water for 20 minutes and drain. Finely shred all the mushrooms and set aside.

4. Bring chicken or vegetable stock to boil in a large pot. Add the salt, sugar, peas and the prepared shredded meat and vegetables and stir well. Return to the boil, reduce the heat and simmer for 3 minutes.

5. Slowly drizzle the beaten egg across the surface of the simmering soup, without stirring, for 1 minute.

6. Add the soy sauce, vinegar, sesame oil, red chili oil, black pepper and Sichuan pepper, and stir to blend for 1 minute.

7. Stir the cornflour and water again, then pour slowly into the simmering soup while stirring gently, until the soup thickens. Simmer 1 more minute, then turn off heat and transfer immediately to soup tureen.

8. Garnish with coriander, ginger and spring onions, and serve.