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Hot and Sour Soup
By : Rehana KhambatyCategory : Chicken, Soup and stew
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Heat a wok or skillet. When hot, add a small bit of oil.
- Cook meat in hot oil until done. Drain and set aside.
- Reheat wok, add 1 tbsp. oil.
- Season with ginger and garlic, stirring well.
- Add broth, add bamboo and tofu, which should be cut in small pieces. Bring to a boil.
- Flavor soup with vinegar (which gives you the sour) and white pepper (which gives you the hot).
- Add enough soya sauce to give a nice brown color.
- Flavor with salt. Mix cornstarch and water.
- Bring soup to boil again, slowly pour in cornstarch.
- Stir until soup becomes creamy, using a circular motion, slowly and evenly pour in beaten eggs.
- Do not stir again until the egg comes to the surface.
- Add a small amount of sesame oil for extra flavor and added color.
- Add mushrooms and onion, heat and serve.
Ingredients:
1/2 lb - finely chicken
2 cups - chicken broth
1 can - straw mushrooms, drained
1 sm can - bamboo shoots, drained
2 sm blocks - plain firm tofu
2 - eggs, lightly beaten
1 tbsp - grated fresh ginger
2 cloves - minced garlic
2 tbsp - chopped green onion
2 tsp - cider vinegar
white pepper
dark soya sauce
2 tsp - cornstarch
1 tbsp - cold water
sesame oil
vegetable oil
1/2 lb - finely chicken
2 cups - chicken broth
1 can - straw mushrooms, drained
1 sm can - bamboo shoots, drained
2 sm blocks - plain firm tofu
2 - eggs, lightly beaten
1 tbsp - grated fresh ginger
2 cloves - minced garlic
2 tbsp - chopped green onion
2 tsp - cider vinegar
white pepper
dark soya sauce
2 tsp - cornstarch
1 tbsp - cold water
sesame oil
vegetable oil
RECIPES BY REHANA KHAMBATY
