Hot and Sour Chicken Soup
Hot and Sour Chicken Soup

Hey everyone, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, hot and sour chicken soup. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Hot and Sour Chicken Soup is one of the most popular of recent trending meals on earth. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions daily. Hot and Sour Chicken Soup is something that I’ve loved my whole life. They’re nice and they look wonderful.

To begin with this recipe, we must prepare a few components. You can have hot and sour chicken soup using 19 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Hot and Sour Chicken Soup:
  1. Make ready Soup Base
  2. Take 750 ml chicken stock
  3. Take 600 ml water
  4. Get 200 grams Sliced fresh Mushrooms
  5. Prepare 50 grams Bamboo Shoots
  6. Get 3 slice Fresh Ginger Root
  7. Prepare 2 clove garlic, crushed
  8. Take 2 tsp soy sauce
  9. Prepare 2 Chopped Spring Onions
  10. Prepare 1/4 tbsp Crushed Chillies
  11. Get Chicken
  12. Take 500 grams Skinless boneless chicken breast cut into strips
  13. Prepare 1 tbsp sesame oil
  14. Take Thickner
  15. Make ready 6 tbsp White Wine Vinegar
  16. Take 4 tbsp cornstarch
  17. Make ready 1 egg, beaten
  18. Make ready Garnish
  19. Make ready bunch Of Freshly chopped Coriander
Instructions to make Hot and Sour Chicken Soup:
  1. 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.
  2. 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.
  3. 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

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