Tyler's Hot and Sour Soup Recipe | Tyler Florence

Ingredients

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