Ingredients
- 1 (4-pound) whole chicken
- 1 bunch green onions, halved
- 1 large egg, lightly beaten
- 1 onion, halved
- 1 square firm tofu, drained and sliced in 1/4-inch strips
- 1 tablespoon red chile paste, such as sambal oelek
- 1 teaspoon ground white pepper
- 1 teaspoon salt
- 1 teaspoon whole white peppercorns
- 1-inch piece fresh ginger, peeled and grated
- 1/2 cup canned bamboo shoots, sliced
- 1/4 cup rice vinegar
- 1/4 cup soy sauce
- 1/4 pound barbecued pork, shredded
- 2 quarts Chinese Chicken Stock, recipe follows
- 2 tablespoons canola oil
- 3 tablespoons cornstarch mixed with 1/4 cup water
- 3-inch piece fresh ginger, whacked open with the flat side of a knife
- 4 dried Chinese fungi (about 1 ounce), such as wood ears or cloud ears
- 4 garlic cloves, smashed
- About 3 quarts cold water
- Chopped green onions and cilantro leaves, for garnish
- Pinch sugar
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