Chinese hot and sour soup with chicken and mushrooms

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1. Make the broth

   Cover the chicken wings and turkey gizzards with the cold water, add the bouillon, and bring to a boil. Reduce the heat and simmer gently until the meat is tender.

2. Prepare the mushrooms and vegetables

   Pour hot water over the dried mushrooms, cover, and let soak for at least 15 minutes. Drain and cut into small pieces. Chop the carrots as finely as possible and cut the bamboo shoots into smaller pieces.

3. Brown the meat

   Remove the cooked meat from the broth. Add the mushrooms to the broth and simmer over low heat. Melt the butter in a skillet and brown the ground beef until golden. Add the carrots and cook with the meat for 1 minute. Add the mixture to the soup along with the bamboo shoots.

4. Season and add the eggs

   Season the soup with the soy sauce, vinegar, chili paste, sugar, and salt. Beat the eggs in a bowl. Bring the soup to a vigorous boil, then stir with one hand while pouring in the eggs in a thin stream with the other.

5. Thicken the soup

   Remove the chicken meat from the bones, cut it and the gizzards into pieces, and return them to the soup. Mix the potato starch with cold water, pour it into the soup, and simmer for another 5 minutes. Serve sprinkled with cilantro or chives.

   Recipe by: Jarka Ondrisová

Tip: Trim any tough stems or hardened bases from the soaked mushrooms, as they would stay tough in the soup. Turkey gizzards take much longer to become tender than wings, so remove the wings from the broth earlier.

This recipe was translated from the Slovak original: Čínska ostrokyslá polievka s kuracím mäsom a hubami