Peking Hot and Sour Soup Recipe
Ingredients
4 cups meat broth or stock
1 1/2 cups chicken breast, cooked and shredded
1/2 cup sliced mushrooms, soaked in hot water for 30 minutes
1/2 cup bean curd or fresh cottage cheese
3 tbsps. soya sauce
3 tbsps. vinegar
1/2 tsp. pepper, freshly ground
3 tbsps. cornflour mixed with
1/2 cup water
1 onion, chopped
1 tsp. sesame oil
2 tsps. salt
2 tsps. vegetable oil
1 egg beaten
Directions
Cut bean curd or cottage cheese into small squares.
Cut sliced mushrooms into thin matchstick strips.
Mix soya sauce, vinegar, pepper with cornflour and water mixture.
Heat oil in a pan and saute onion for 2 minutes.
Pour in meat broth, add bean curd, chicken and mushroom and let it cook for 15 to 20 minutes.
Add cornflour mixture.
Stir well till it begins to thicken.
Add the beaten egg, stir with a fork.
Stir continuously, adding sesame oil and salt.
Pour the soup into a heated tureen and serve hot.
VEGETARIAN VERSION:
Use 1 cup boiled shredded nutri nuggets instead of chicken.
Use vegetable stock instead of meat broth.
Follow rest of the recipe as above.
Cut sliced mushrooms into thin matchstick strips.
Mix soya sauce, vinegar, pepper with cornflour and water mixture.
Heat oil in a pan and saute onion for 2 minutes.
Pour in meat broth, add bean curd, chicken and mushroom and let it cook for 15 to 20 minutes.
Add cornflour mixture.
Stir well till it begins to thicken.
Add the beaten egg, stir with a fork.
Stir continuously, adding sesame oil and salt.
Pour the soup into a heated tureen and serve hot.
VEGETARIAN VERSION:
Use 1 cup boiled shredded nutri nuggets instead of chicken.
Use vegetable stock instead of meat broth.
Follow rest of the recipe as above.
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