Hot And Sour Chicken Soup Recipe
Ingredients
| Chicken broth | 3 Cup (16 tbs) | |
| Water | 1/2 Cup (16 tbs) | |
| 1/4 pound small mushrooms | ||
| Bamboo shoots | 1/2 Cup (16 tbs), canned | |
| 3 quarter-size slices (1/4 inch thick) fresh ginger, unpeeled | ||
| 2 cloves garlic, minced or crushed through a press | ||
| 2 teaspoons reduced-sodium soy sauce | ||
| Hot pepper flakes | 1/4 Teaspoon | |
| Boneless chicken breast | 1 pound | |
| 1 tablespoon Oriental sesame oil | ||
| Scallions | 2 | |
| Cilantro sprigs | 1/4 Cup (16 tbs) | |
| 3 tablespoons red wine vinegar or cider vinegar | ||
| Cornstarch | 2 Tablespoon | |
| Egg | 1 | |
Directions
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
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
Chef
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