Chinese Hot and Sour Soup

July 13th, 2006

Tofu, 1 pound chicken,
Marinade: (1 tsp soy sauce, ½ tsp sesame oil and ½ tsp corn starch). 1 tbsp soy sauce and 1 tsp cornstarch, 1/2 cup bamboo shoots, 3 to 4 fresh mushrooms, 6 cups water (or 6 cups water and 1 cup chicken broth), salt to taste, 1 tsp sugar, 2 tbsps soy sauce, 2 tbsps vinegar, 1 tsp sesame oil, 1 tbsp cornstarch dissolved in 1/4 cup water, 1 beaten egg, 1 green onion, finely chopped, white pepper to taste, hot chilli oil to taste.

Shred the chicken. Mix marinade ingredients and marinate the chicken for 20 minutes.

Cut the tofu into small squares. Cut bamboo shoots into thin strips and then into fine slices. Wash and cut mushrooms into thin pieces.
Bring the water to a boil. Add the bamboo shoots and mushrooms while the water is boiling. Then, add the tofu. Bring the mixture back to a boil, and add the marinated chicken.

Add the salt, sugar, soy sauce, vinegar and sesame oil, and stir.

Mix the cornstarch with water. Slowly pour the cornstarch mixture into the soup. Make sure you stir the broth while this mixture is being added. Take the broth off the stove as soon as it starts boiling. Slowly add the beaten egg, stirring in one direction at the same time. Add the green onion and the white pepper to taste. Drizzle with chilli oil if desired. Serve piping hot.
Vegetarians can make the soup without the chicken.

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