Hot And Sour Chicken Soup
|Chicken broth||3 Cup (48 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Small mushrooms||1⁄4 Pound|
|Canned sliced bamboo shoots||1⁄2 Cup (8 tbs)|
|Fresh ginger slices||3 , unpeeled (Quarter Size Pieces, 1/4 Inch Thick)|
|Garlic||2 Clove (10 gm), minced or crushed through a press|
|Reduced-sodium soy sauce||2 Teaspoon|
|Hot pepper flakes||1⁄4 Teaspoon|
|Skinless boneless chicken breast||1 Pound|
|Oriental sesame oil||1 Tablespoon|
|Cilantro sprigs||1⁄4 Cup (4 tbs)|
|Red wine vinegar/Cider vinegar||3 Tablespoon|
1 In a medium covered saucepan, bring the chicken broth, water, mushrooms, bamboo shoots, ginger, garlic, soy sauce and hot pepper flakes to a boil over medium-high heat. Reduce the heat to low, cover and simmer while you prepare the remaining ingredients.
2 Cut the chicken across the grain into 1/4-inch-thick slices. Place the chicken slices in a bowl and toss them with the sesame oil.
3 Finely chop the scallions and the cilantro (if using). In a small bowl, blend the vinegar and cornstarch together. In another small bowl, lightly beat the egg.
4 Increase the heat under the broth to medium-high and return it to a boil. Add the chicken slices to the soup. Stirring constantly, slowly pour in the beaten egg. Stir in the vinegar mixture. Cook, stirring occasionally, until the chicken is cooked through and the soup has thickened slightly, about 3 minutes.
5 Stir in the scallions and serve sprinkled with cilantro (if using). If desired, remove the ginger
Serving size: Complete recipe
Calories 1037 Calories from Fat 245
% Daily Value*
Total Fat 28 g42.4%
Saturated Fat 5.6 g28%
Trans Fat 0.1 g
Cholesterol 474.6 mg158.2%
Sodium 2550.7 mg106.3%
Total Carbohydrates 68 g22.7%
Dietary Fiber 6.7 g26.7%
Sugars 10.1 g
Protein 123 g246.7%
Vitamin A 31.8% Vitamin C 43.9%
Calcium 15.6% Iron 40.5%
*Based on a 2000 Calorie diet