Written by Jean-Georges Vongerichten Category: Cooking Publisher: Broadway Format: Hardcover, 304 pages Pub Date: October 2007 Price: $40.00 ISBN: 978-0-7679-1273-0 (0-7679-1273-X) Visit the Jean-Georges Vongerichten Blog for more recipes, and anecdotes from the chef himself.

Hot-and-Sour Soup
Makes 4 Servings

This is the popular Northern Chinese variation on egg drop soup. A far cry from the versions you've tasted at take-out joints, this one keeps the flavors vibrant by cooking everything just until hot.

• 1/4 pound boneless, skinless chicken breast, cut into thin shreds
• 1 teaspoon Shaoxing wine
• 1/2 teaspoon cornstarch
• 1/4 teaspoon sugar
• 2 1/4 teaspoons salt, plus more to taste
• 2 tablespoons plus 1 teaspoon light soy sauce
• 2 1/2 teaspoons sesame oil
• 2 ounces dried shiitake mushrooms
• 1/4 ounce dried wood ear mushrooms
• 5 cups Chinese Chicken Stock (page 78)
• 8 ounces firm bean curd, drained well and thinly sliced
• 4 ounces bamboo shoots, thinly sliced
• 2 large eggs, beaten with 2 teaspoons sesame oil and a pinch of salt
• 1/4 cup plus 2 tablespoons black rice vinegar
• 1 teaspoon freshly ground white pepper
• 2 teaspoons chili oil, preferably homemade (page 51)
• 2 tablespoons finely chopped fresh cilantro leaves

1. Put the chicken, wine, cornstarch, sugar, 1/4 teaspoon of the salt, 1 teaspoon of the soy sauce, and 1/2 teaspoon of the sesame oil in a small bowl and mix well. Set aside at room temperature for 30 minutes.


2. Meanwhile, put the mushrooms in a medium bowl and cover with very hot water. Soak until softened, 20 minutes. Drain and cut off and discard the stems. Cut the mushrooms into thin slices.


3. Bring the chicken stock to a boil in a large pot. Add the chicken with its marinade and cook, stirring, for 1 minute. Add the mushrooms, bean curd, and bamboo shoots and cook for 2 minutes.


4. While the soup is boiling, add the egg mixture in a slow, steady stream, whisking constantly. Remove from the heat and stir in the vinegar, white pepper, remaining 2 tablespoons soy sauce, and remaining 2 teaspoons salt. Stir in the chili oil, cilantro, and remaining 2 teaspoons sesame oil. Serve hot in soup bowls.