Hot and Sour Soup

Step 1: Cover the shiitake mushrooms with plenty of boiling water. Let stand for 20–30 minutes, until soft. Drain, then slice thinly. Discard the soaking liquid or reserve it for another use.

Step 2: Place the chicken broth, ginger, soy sauces, chilli, sugar, pepper and sesame oil in a large pot over medium-high heat.

Step 3: Once the broth is simmering, add the chicken, cover the pot and reduce the heat to maintain a simmer.

Step 4: Cook for 10 minutes. Remove the chicken and shred it.

Step 5: Add the vinegar, shiitake mushrooms, wood ear mushrooms, bamboo shoots, tofu and shredded chicken to the soup.

Step 6: Stir and simmer for 10 minutes.

Step 7: Mix the cornstarch with the water. Stir the soup at a steady pace while slowly pouring in the cornstarch mixture to prevent lumps.

Step 8: When the soup starts simmering again, stir constantly and slowly pour in the egg in a thin stream to create egg ribbons.

Step 9: Taste the soup and add salt if desired, and more chilli if you like.

Step 10: Add the shallots and serve.