Shiitake, Silken Tofu and Chicken Egg Flower Soup

Method

1. Give the dried shiitake a quick rinse and soak them in 1 cup (about 200 ml) of hot water for 20 min. When soft, lift them out, squeeze dry, remove the stems and slice thinly. Strain the soaking liquid through a fine sieve to leave any grit behind, and keep it.

   Add in this stepDried shiitake mushrooms 3

2. Put the chicken thighs and the cold water in a 20 cm pot and heat over high heat for 8 min. As it comes to the boil, skim off all the grey foam with a spoon. Add the sliced ginger, half the spring onions, the Shaoxing wine and the mushroom liquid, reduce to low heat and simmer uncovered for 25 min. Only an occasional bubble should break the surface; a hard boil clouds the broth.

   Add in this stepBone-in chicken thighs, skin removed 300 gWater 900 mlFresh ginger 8 gSpring onions 1Shaoxing wine 2 tsp

   high heat→low heat

3. Lift out the thighs and let them cool a little; strain the broth through a fine sieve back into the pot. Discard the bones and skin and pull the meat into thin shreds by hand.

4. Add the sliced shiitake, the tofu cut into 1 cm cubes and the shredded chicken to the broth and heat over medium heat for 3 min. Season with the salt and white pepper, adding the salt a little at a time and tasting. Stir gently with a ladle so the tofu doesn't break up.

   Add in this stepSilken tofu 120 gSalt ¾ tspWhite pepper 2 pinch

   medium heat

5. Stir the cornstarch into the cold water and pour it in slowly while stirring; cook over medium heat for 1 min until the broth is clear, glossy and slightly thick.

   Add in this stepCornstarch 3 tspCold water (for the slurry) 3 tbsp

   medium heat

6. Beat the eggs well and pass them through a fine sieve: it removes the stringy bits and gives much finer petals. Lower the heat to low heat, stir the soup slowly in one direction and pour in the egg in a thin stream. Leave it for 15 sec to set into thin petals, then stir gently once.

   Add in this stepEggs 2

   low heat

7. Turn off the heat, add the sesame oil and ladle into bowls. Top with the remaining spring onion greens, finely sliced, and the coriander.

   Add in this stepToasted sesame oil 1 tspSpring onions 1Coriander leaves (optional) 5 g