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Hot & Sour Chicken Soup Recipe
|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|
Serving size: Complete recipe
Calories 1236 Calories from Fat 383
% Daily Value*
Total Fat 43 g66.1%
Saturated Fat 8.9 g44.3%
Trans Fat 0 g
Cholesterol 347.2 mg
Sodium 7369.6 mg307.1%
Total Carbohydrates 128 g42.8%
Dietary Fiber 8.1 g32.4%
Sugars 34.3 g
Protein 83 g165.6%
Vitamin A 191.3% Vitamin C 85.8%
Calcium 18.7% Iron 48.3%
*Based on a 2000 Calorie diet
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.