{"id":42467,"title":"Authentic Peking Soup","modified":"2025-06-29T10:33:30+02:00","plain":"Traditional Peking soup, also called Suan La Tang or Hot and Sour Soup (and for our Quebec readers, \"soupe aigre piquante\"), is a staple of Chinese cuisine. Around here, almost every restaurant has it on the menu.\n\n\n\nDespite its name, the soup does not come from Beijing; it was born in southern China, in Sichuan province. \n\n\n\n\n\n\n\nThe soup balances tangy and spicy notes in a way that is hard to resist. This recipe starts with a quick chicken broth punched up with pepper and chili, brightened with vinegar, and finished with mushrooms, bamboo shoots, egg, and tofu. \n\n\n\nIts magic lies in the ratio of vinegar, soy sauce, and pepper.\n\n\n\nKey ingredients in Peking soup \n\n\n\nBlack rice vinegar: you could swap in white rice vinegar, but the result will not be the same; black rice vinegar brings a unique depth\n\n\n\nLight soy sauce: the everyday salty soy sauce you find on most shelves; it is essential here\n\n\n\nSichuan pepper: unlike regular pepper, it delivers the signature \"mala\" tingle\n\n\n\nCornstarch: vital for thickening\n\n\n\nSesame oil: use it sparingly or it will overpower the broth\n\n\n\nTips for a perfect hot and sour soup\n\n\n\n\n\n\n\nStir in a can of corn before you stream in the egg. The kernels add texture and a hint of sweetness, making the soup filling enough to serve as a light lunch or dinner, not just a starter.\n\n\n\nFinish each bowl with a small handful of fresh bean sprouts; their crunch contrasts nicely with the silky broth.\n\n\n\nCan I store and reheat Peking soup?\n\n\n\nTechnically, yes, but the texture suffers: the egg strands and broth become a bit gummy.\n\n\n\n\n\n\tAuthentic Peking Soup\n\t\t\n\t\tAn irresistible Peking-style soup that\u2019s even better than your favorite restaurant\u2019s.\t\n\t\n\t\t\t\n\t\n\t\t3 boneless, skinless chicken thighs100 g firm tofu6 teaspoons black rice vinegar1 teaspoon ground Sichuan pepper0.5 teaspoon chili paste3 tablespoons cornstarch4 tablespoons light soy sauce1 tablespoon sesame oil1 teaspoon sugar2 large eggs, beaten10 g dried shiitake mushrooms10 g dried black (wood ear) mushrooms (secs)40 g fresh ginger, coarsely grated120 g bamboo shoots, sliced2 stalks spring onions, thinly sliced1 small bunch cilantro, chopped1 teaspoon freshly ground black pepper1.5 liters water (s)\t\n\t\n\t\tRehydrate the mushrooms in lukewarm water for 30 minutes, then rinse and drain.Simmer the chicken in lightly salted boiling water over medium-high heat for 20 minutes.Remove the chicken; strain the broth and let both cool.Thinly slice the chicken, mushrooms, tofu, and bamboo shoots.Whisk the cornstarch with a little cold broth until smooth.Bring the remaining broth to a boil.Add the mushrooms, tofu, soy sauce, and ginger; cook over medium-high heat.After 30 seconds, stir in the sliced chicken.Add the rice vinegar, chili paste, and sugar; stir well.While stirring, slowly pour in the cornstarch slurry and cook for 1 minute, until slightly thickened.Slowly drizzle in the beaten eggs, stirring constantly to create thin ribbons; cook for 1 minute.Season with Sichuan pepper, black pepper, and sesame oil; stir for 15 seconds.Turn off the heat, then add the spring onions and cilantro.\t\n\t\n\t\tStir in one can of corn just before adding the egg. The sweet kernels add body and another layer of flavor, turning the soup into a satisfying lunch or light supper.\nFinish each bowl with a small handful of fresh bean sprouts for a refreshing crunch against the silky broth.\n\t\n\t\n\t\tSoupes et bouillonsChinoisepotage aigre doux, potage p\u00e9kinois, soupe p\u00e9kinoiseHuile de s\u00e9same, Ma\u00efzena, Poulet, Sauce soja light","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/42467","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=42467"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/42467\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/7939"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=42467"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=42467"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=42467"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}