Hot N’ Sour Soup


750ml chicken stock
100ml water
200g sliced fresh mushrooms
50g bamboo shoots
3 slices fresh ginger
2 cloves garlic, crushed
2 tsp soy sauce
1/4 teaspoon dried crushed chillies
500g skinless, boneless chicken breast fillets – cut into strips
1 tablespoon sesame oil
2 green onions, chopped
handful chopped fresh coriander (optional)
3 tablespoons white wine vinegar
2 tablespoons cornflour
1 egg, beaten


In a pan, 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 then drizzle in the egg while stirring slowly to create long strands of egg. Stir in the vinegar and cornflour.

Simmer over medium heat, stirring occasionally, until chicken is cooked through and the stock has thickened slightly, about 3 minutes.

Serve garnished with spring onions and coriander.

Related Posts with ThumbnailsShare This Post
Digg This
Reddit This
Stumble Now!
Buzz This
Vote on DZone
Share on Facebook
Bookmark this on Delicious
Kick It on
Shout it
Share on LinkedIn
Bookmark this on Technorati
Post on Twitter
Google Buzz (aka. Google Reader)

Short URL:

Posted by on Sep 27 2017 Filed under Soups. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

Leave a Reply

Recently Commented

Your Ad Here
Log in | Designed by Gabfire themes