Hello everybody, it is John, welcome to my recipe site. Today, we’re going to prepare a special dish, hot and sour chicken soup. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
We Have Almost Everything on eBay. Heat a wok over high heat and add the rest of the oil. When it starts to smoke, add the ginger and chilli, then stir-fry for a few secs. In a saucepan, combine the chicken stock, water, mushrooms, bamboo shoots, root ginger, garlic, soy sauce and crushed chillies.
Hot and Sour Chicken Soup is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It’s easy, it is quick, it tastes delicious. They are nice and they look wonderful. Hot and Sour Chicken Soup is something that I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can cook hot and sour chicken soup using 19 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Hot and Sour Chicken Soup:
- Prepare Soup Base
- Prepare 750 ml chicken stock
- Prepare 600 ml water
- Take 200 grams Sliced fresh Mushrooms
- Take 50 grams Bamboo Shoots
- Prepare 3 slice Fresh Ginger Root
- Prepare 2 clove garlic, crushed
- Prepare 2 tsp soy sauce
- Prepare 2 Chopped Spring Onions
- Prepare 1/4 tbsp Crushed Chillies
- Prepare Chicken
- Make ready 500 grams Skinless boneless chicken breast cut into strips
- Take 1 tbsp sesame oil
- Make ready Thickner
- Get 6 tbsp White Wine Vinegar
- Prepare 4 tbsp cornstarch
- Get 1 egg, beaten
- Make ready Garnish
- Take bunch Of Freshly chopped Coriander
Combine all the above ingredients into a large pan, bring to the boil then simmer for ½ hrs. The rice will start to form a glutinous soup the longer it is simmered. The cold weather just makes me crave a bowl of chicken hot and sour soup. I love the kick of heat and authentic chinese flavours in this soup.
Steps to make Hot and Sour Chicken Soup:
- In a saucepan, combine the chicken stock , water, mushrooms, bamboo shoots, root ginger, garlic, soy sauce and crushed chillies. Bring to the boil, then reduce the heat to low, cover and simmer while you assemble the rest of the ingredients.
- Place the chicken strips into a bowl and toss with the sesame oil to coat. In a separate bowl, stir together the cornflour and vinegar, and set aside.
- Increase the heat under the stock to medium high, and return to a rolling boil. Add the Chicken. Return to the boil, and drizzle in the egg to create long strands of egg. Stir in vinegar and cornflour. Simmer over medium heat, stirring occasionally, until chicken is cooked trough and the soup has thickened a little. Serve garnished with coriander
The cold weather just makes me crave a bowl of chicken hot and sour soup. I love the kick of heat and authentic chinese flavours in this soup. This soup is loaded with shiitake mushrooms, carrots, tofu and chicken. And it's incredibly easy to make. The Indo-Chinese aka Desi style hot and sour soup has a tomato-ey and chili base broth.
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