Ingredients

This recipe is based on one I found in Time-Life's „Die chinesische Küche“, a translation of an English book presumably called “The Chinese Cuisine”, originally published in 1968. Some of the quantities in the original are very dubious (they only wanted ¼ teaspoon of pepper, for example, no more than you normally put in a soup). This is my ongoing attempt to find some kind of balance.

quantity		ingredient		step
1 l		chicken stock		1
2		slices ginger		1
10 g		shiitake mushrooms		2
100 g		bamboo shoots		3
125 g		fresh dòufu		3
125 g		pork		3
65 g		egg (one egg)		4
25 ml		soya sauce		5
120 ml		Chinese vinegar (4% acetic acid)		6
5 g		pepper		6
25 g		spring onions		7
30 ml		Sesame oil		7
		Coriander leaves for garnish		7

Note

I'm using Chinese vinegar here because there's no reason not to. Normal white vinegar will do as well, but pay attention to the strength; vinegar can be up to 6% acetic acid, and that would require correspondingly less vinegar.

Preparation

1. Cut a couple of slices of ginger and simmer in the chicken stock for at least 30 minutes. Discard the ginger.

2. Pour boiling water over the mushrooms and soak for 30 minutes. Cut into thin strips.

3. Cut the bamboo shoots, dòufu and pork into strips of the same size as the mushrooms.

4. Lightly whip the egg.

5. Bring the stock to boil and add the soya sauce, bamboo shoots, mushrooms and pork. Boil for 3 minutes.

6. Add vinegar, pepper and dòufu and bring back to the boil. Stir in the egg slowly.

7. Transfer to the serving dish and stir in the spring onions and sesame oil. Garnish with coriander.