Hot and Sour Soup

Method

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1. 1Soak the dried mushrooms in hot water for 20 minutes until soft, discard the stems and slice thinly. Meanwhile, toss the chicken strips with the soy sauce and cornstarch.
2. 2Bring the stock to a boil in a pot. Add the mushrooms and bamboo shoots (or carrot) and simmer for 3 minutes.
3. 3Add the chicken, separating the strips so they don't clump, and stir gently for 2 minutes until fully white. Add the tofu, soy sauce, dark soy and sugar and simmer 2 minutes more.
4. 4Stir the cornstarch slurry again and pour it in gradually while stirring the soup. Boil for 1 minute, until the soup thickens to a light syrup that thinly coats the back of a spoon.
5. 5Lower the heat and, while slowly stirring the soup in one direction, pour in the beaten egg in a thin stream. Leave it untouched for 10 seconds so the egg sets into silky ribbons.
6. 6Take the pot off the heat and stir in the vinegar, white pepper and sesame oil. Taste: the sourness and heat should be clear, so add a little more vinegar or pepper if needed.
7. 7Ladle into bowls and finish with spring onions and a few drops of chili oil if you like. Serve hot.