Sour and Spicy Soup

This well-known soup from the regional cuisine of Beijing is thickened and thus unusual. It gets its spiciness from the abundant addition of black pepper.

In a small baking bowl, stir the starch flour with the water until smooth.

Stir in the soy sauce, rice wine vinegar and black pepper.

Chop the red chile and add to the ingredients in the baking bowl. Mix well.

Beat the egg in another baking bowl and mix well.

Set aside.

Pour the oil into a previously heated wok, heat and sauté the onion for 1 to 2 min until soft and translucent.

Stir in the clear clear soup, mushrooms, and chicken and bring to a boil. Simmer for 15 min or until chicken is tender.

Pour the starch-flour mixture into the soup gradually, stirring continuously until it becomes viscous.

While stirring, drizzle the egg into the soup. This will create stringy shapes of egg.

Pour the sour and spicy soup into a preheated soup tureen or individual soup cups, drizzle with the sesame oil and serve hot.

Tip: If you do not have fresh chili peppers available, simply use high-quality chili oil.

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