Chinese Hot And Sour Soup Recipe
I found out an amazing way to use chicken by making chinese hot and sour soup. This chinese hot and sour soup is a perfect appetizer. The main ingredient in chinese hot and sour soup is always chicken. The chinese hot and sour soup holds a high place in the chinese cuisine. Just try this chinese hot and sour soup recipe, and you will never want to go for another recipe again.
Ingredients
1 1/4 cups water
3/4 cup canned bamboo shoots, drained
1/4 ounce dried shiitake mushrooms (4 large)
2 teaspoons dark sesame oil
8 ounces skinned and boned chicken breast, cut into 2"x1/4"x 1/4" strips
7 ounces fresh mushrooms, sliced (2 cups)
3 green onions, including tops, sliced (1/3 cup)
2 1/2 cups Chicken Stock or 1 can (14 ounces) low-sodium chicken broth mixed with 3/4 cup water
2 to 3 tablespoons reduced-sodium soy sauce
2 teaspoons honey
1 1/2 tablespoons cornstarch
8 ounces firm tofu, cut into 1/2 x 1/2" x 2" strips
2 tablespoons rice vinegar or white wine vinegar
1/4 teaspoon hot red pepper sauce,or to taste
Directions
1 In a small saucepan, bring 1 cup of the water to a boil. Place the bamboo shoots in a small heatproof bowl and pour 1/2 cup of the boiling water over them. Let them soak for 5 minutes, then drain. Meanwhile, add the dried mushrooms to the water remaining in the saucepan and let soak for 15 minutes. Drain the mushrooms through a sieve, lined with cheese cloth or paper toweling, set over a bowl; reserve the soaking liquid. Slice the mushrooms, discarding the stems.
2 In a large saucepan, heat the oil over moderate heat. Add the chicken and saute, stirring occasionally, for 4 minutes or until no longer pink on the outside. Add the soaked mushrooms, fresh mushrooms, green onions, stock, soy sauce, honey, and reserved mushroom soaking liquid. Bring the saucepan mixture to a simmer.
3 Meanwhile, in a small bowl, mix the cornstarch with the remaining 1/4 cup water. Stir the cornstarch mixture into the simmering soup and cook for 5 minutes. Stir in the tofu, vinegar, and red pepper sauce and cook until the tofu is heated through.
2 In a large saucepan, heat the oil over moderate heat. Add the chicken and saute, stirring occasionally, for 4 minutes or until no longer pink on the outside. Add the soaked mushrooms, fresh mushrooms, green onions, stock, soy sauce, honey, and reserved mushroom soaking liquid. Bring the saucepan mixture to a simmer.
3 Meanwhile, in a small bowl, mix the cornstarch with the remaining 1/4 cup water. Stir the cornstarch mixture into the simmering soup and cook for 5 minutes. Stir in the tofu, vinegar, and red pepper sauce and cook until the tofu is heated through.
