Hot and Sour Casserole

Home cook Elaine Teng puts a modern twist on classic Lunar New Year dishes that are not only delicious but symbolically rich

Posted on Mar. 3, 2017
By Editor

Hot and Sour Casserole
Prep 15 mins • Cook 15 mins • Serves 4-5

 

Ingredients

  • 100g fish paste (add 4 tbsp water and mash with a fork)
    100g silken tofu, cut into cubes
    100g sea cucumber, cut into cubes
    50g enoki mushroom
    50g carrot, shredded
    60g cooked chicken breast, shredded
    2 tsp fa cai (black moss), soak in hot water for 10 mins and drained
    8 dumplings (store bought)
    1 egg, beaten
    400-500ml water or chicken stock
    3 tbsp corn flour, mixed with 3 tbsp water
  • Seasoning A 
    ¼-½ tbsp white pepper
    3 tbsp soy sauce (adjust to taste, can use lesser if you are using chicken stock for this recipe)
    2-3 tbsp rice vinegar
    3 tsp ginger juice
    3 tsp red chilli oil
    ¼ tsp dark soy sauce (optional)
  • Seasoning B 
    1 tsp sesame oil
    3 tbsp fresh lime juice

Method

Step 1

Pour water or chicken stock into a pot and bring to the boil, about 2-3 mins. Add fish paste followed by the ingredients for seasoning A, and mix well. 

Step 2

Add tofu, chicken meat, dumplings, sea cucumber, carrot, fresh mushrooms, and fa cai to the pot. When the soup starts to boil, reduce heat to low and let it simmer for 2 mins.

Step 3

Use a spoon to remix the corn flour mixture before adding to the soup. Add the corn flour mixture in slowly and keep stirring until you achieve the desired consistency. It should be thick enough to coat your spoon or ladle.

Step 4

Bring soup to a simmer and use a ladle to create a whirlpool, while slowly pouring in the egg mixture in a thin stream to create egg ‘flower’.

Step 5

Stir in the ingredients for seasoning B just before removing pot from the heat, and mix well. 

Step 6

Ladle soup into individual bowls, then garnish with coriander, green onion and chilli flakes, and serve immediately. 

Recipes: Elaine Teng
Photographs: Hwa Beng

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