Soup - Hot and Sour Soup

Ingredient 75g chicken blood 75g chicken breast meat 113g presoaked sea cucumber 1 fresh squid (about 113g) 2 dried black mushroom 1 beancurd 1 sprig spring onion 1 egg 4 cups stock

Seasoning

• 1 tbsp light soy sauce

• 1 tbsp caltrop starch

• 2 tsps white vinegar

• 1 tsp chilli oil

• 1/2 tsp salt

• 2 tbsps water

• pepper as desired

• 1/2 tbsp cooked oil

• Ingredients for simmering

• 2 slices ginger

• 1 sprig spring onion

• 1 tsp wine

1. Cook chicken blood. Rinse chicken breast meat. Remove membrane from squid. Soak and trim mushrooms. Pat dry beancurd. Shred the above ingredients.

2. Wash and blanch sea cucumber in boiling water. Add simmering ingredients. Parboil for 15 minutes. Remove and shred.

3. Wash and dice spring onion. Beat egg.

4. Boil stock. Add ingredients (except spring onion and egg) Bring to the boil. Stir in seasoning, egg and spring onion. Serve.