Hot & Sour Chicken Soup
|Chicken breasts||1 , shredded|
|Mushrooms||2 Tablespoon, shredded|
|Bamboo shoots||2 Tablespoon, shredded|
|Shredded cabbage||4 Tablespoon|
|Shredded carrot||3 Tablespoon|
|Spring onion leaves||1 , finely cut|
|Chicken stock||5 Cup (80 tbs)|
|Soy sauce||2 Tablespoon|
|Lime juice/Vinegar||3 Tablespoon|
|Black pepper||1 Teaspoon|
|Corn flour||4 Tablespoon|
|Egg||1 , lightly beaten|
|Sunflower oil/Sesame oil||1 Teaspoon|
|Chili powder||1 Teaspoon|
Heat 1 tbsp oil in a pan.
Add the vegetables (except leaves of spring onions) and saute for a minute.
Add the stock and give it 2-3 boils.
Reduce heat and add soya sauce, vinegar/lime juice, salt, sugar, ajinomoto and pepper.
Add spring onion leaves.
Mix cornflour with 1/2 cup water.
Add to the soup, stirring constantly.
Bring to a boil.
Gradually pour in lightly beaten egg, stirring the soup continuously with a fork to get shreds of egg.
Remove from fire.
In a spoon heat sesame or sunflower oil and add chilli powder.
Add the chilli oil to the soup.
Cover soup immediately for a few minutes.