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Hot & Sour Chicken Soup

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Ingredients
  Chicken breasts 1 , shredded
  Oil 1 Tablespoon
  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
  Salt 1⁄2 Tablespoon
  Sugar 1⁄2 Tablespoon
  Ajino-moto 1⁄2 Teaspoon
  Corn flour 4 Tablespoon
  Egg 1 , lightly beaten
  Sunflower oil/Sesame oil 1 Teaspoon
  Chili powder 1 Teaspoon
Directions

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.

Recipe Summary

Cuisine: 
Chinese
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Chicken

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