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This Monday, more than half the world’s population will celebrate the Chinese New Year, one of the most important dates on the lunar calender. And food will play an important role in the celebrations. 

On the eve of the New Year, families traditionally gather around the table for a reunion dinner, where whole fish, fish balls and meat balls typically make up the main course.

During the New Year celebration, the choices of vegetables are typically exotic types of mushroom, bamboo shoots and bean sprouts cooked with chicken, shrimp, oysters and abalone. Sweets are also very important, with lotus roots and seeds, dried melon seeds and various candies often served.

Chinese New Year is a time to reconcile, forget all resentment and sincerely wish peace and happiness for everyone. To celebrate the Chinese New Year, this week’s recipe is Sichuan hot and sour soup, which is easy to make and delicious.

Sichuan hot and sour soup

This soup is wonderful for cold, rainy days.  I use chicken for my soup, but you can replace the chicken with pork if you want. You can make this soup in advance, just leaving out the cornstarch and beaten eggs. Then when you are ready to serve, just add the cornstarch and eggs. Recipe serves 6 to 8.

 

Ingredients:

125 grams fresh Chinese silk tofu, diced into small cubes, set aside 25 gram for garnish; 75 grams minced chicken; 100 grams canned bamboo shoots cut into long and thin strips (julienne), set aside 2 tablespoons for garnish; 10 centimeters fresh ginger, chopped finely, set aside for garnish; 50 grams dried wood ear mushroom; 100 grams shiitake mushroom, cleaned with kitchen towel and sliced thinly; 3-4 young spring onions, washed and sliced thinly, set aside 2 tablespoons for garnish; 1.5 liters homemade chicken stock or water. For the marinade: 1 tablespoon soya sauce; 1 teaspoon sesame oil. For the seasoning: 3 tablespoons salted soya sauce; 3 tablespoons red or white wine vinegar; 2 tablespoons cornstarch; 1 tablespoon sugar; 2 eggs, beaten; 1 large spring onion, chopped finely; 1 tablespoon ground dried chili; half a teaspoon white ground pepper; 1-2 tablespoons hot chili oil (optional); salt and pepper to taste.

Directions: 

1. Soak the dried mushroom in hot water for 15 minutes. Rinse and julienne into thin long pieces.

2. Mix marinade ingredients and marinate minced chicken for 20 minutes.

3. Put the chicken stock or water in a large pan and bring to a boil. Reduce to a medium heat and add bamboo shoots, ear and shiitake mushrooms and ginger.

4. Add all seasoning ingredients, except eggs and cornstarch.

5. Add marinated chicken and cook for around 10-15 minutes. Check to taste and add more chilli powder, salt and vinegar if needed.

6. Mix the cornstarch with 3-4 tablespoons water. Slowly pour the cornstarch mixture into the soup, stirring constantly. Bring mixture to a boil. As soon as it is boiling, remove from heat.

7. Slowly drop in the beaten egg, stirring in one direction. Divide the soup into 6-8 portions, garnish with chopped spring onion, chopped tofu and ginger. Drizzle with chili oil if desired.

Petty Elliott has been writing about food and giving cooking demonstrations for more than five years.  Her book on Indonesian cuisine, “Papaya Flower,” was published in 2009.