THE WEEKEND STARTS HERE…

FRIDAY NIGHT

HOT AND SOUR SOUP

This is my go-to quick-fix supper. If you have a fully-stocked store cupboard, it doesn’t require many other ingredients. The chicken can be substituted for leftover ham or roast pork. Delicious and comforting.

Serves 4

For the broth

■ 2 tbsp vegetable oil
■ 2 boneless, skinless chicken thighs, cut into thin strips
■ 6 small shiitake mushrooms, thinly sliced
■ 2 garlic cloves, finely chopped
■ 2 tsp root ginger, finely chopped
■ 1 litre chicken stock
■ 1 medium free-range egg, beaten
■ 1 tsp toasted sesame oil, plus extra to serve
■ 2 tsp soy sauce
■ 1 tsp chilli oil
■ 1-2 tbsp black vinegar or rice wine vinegar

To garnish

■ 4 spring onions, thinly sliced
■ 1 red chilli, deseeded and finely chopped

1 Heat a large saucepan over a medium heat and add the oil. Once hot, add the chicken strips and cook until golden brown, about 4-5 mins. Remove from the pan, cover and keep warm.

Add the mushrooms, garlic and ginger to the hot pan and cook, stirring, for 2-3 mins. Pour