Hot & Sour Chicken Soup Recipe
Ingredients
| 1 breast of chicken shredded | ||
| Oil | 1 Tablespoon | |
| Mushrooms | 2 Tablespoon, shredded | |
| Bamboo shoots | 2 Tablespoon, shredded | |
| Shredded cabbage | 4 Tablespoon | |
| Shredded carrot | 3 Tablespoon | |
| Leaves of 1 spring onion finely cut | ||
| Chicken stock | 5 Cup (16 tbs) | |
| 2 tbsp soya sauce | ||
| 3 tbsp lime juice or vinegar | ||
| Black pepper | 1 Teaspoon | |
| Salt | 1/2 Tablespoon | |
| Sugar | 1/2 Tablespoon | |
| 1/2 tsp ajinomoto | ||
| Cornflour | 4 Tablespoon | |
| 1 egg lightly beaten | ||
| 1 tsp sesame oil or sunflower oil | ||
| Chilli 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.
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.
Chef
