Hot And Sour Chicken Soup Recipe

Name: Hot And Sour Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Cooking Oil,(Coconut Or Olive Work Great); 2 whole Boneless, Skinless Chicken Breasts, Diced; 1/2 pounds Shiitake Mushrooms, Stems Removed And Sliced; 3 cloves Garlic, Minced; 1 teaspoon Garlic Chili Paste Or More, Dependent On How Spicy (Optional); 1 Tablespoon Fresh Ginger, Grated; 1/4 cups Cornstarch; 8 cups Chicken Stock; 3 Tablespoons Soy Sauce, Or To Taste; 5 ounces, weight Bamboo Shoot Strips, Rinsed And Drained; 1 Tablespoon Plus 2 Teaspoon Honey; 4 Tablespoons Rice Vinegar, Or To Taste; 3 teaspoons Sesame Seed Oil Or To Taste; 3 whole Eggs; 1 Tablespoon Water; 10 ounces, weight Firm Tofu, Drained And Cubed; 8 ounces, weight Bean Sprouts; 3 whole Scallions, Diced

Servings: persons

1 Tablespoon Cooking Oil,(Coconut Or Olive Work Great)
2 whole Boneless, Skinless Chicken Breasts, Diced
1/2 pounds Shiitake Mushrooms, Stems Removed And Sliced
3 cloves Garlic, Minced
1 teaspoon Garlic Chili Paste Or More, Dependent On How Spicy (Optional)
1 Tablespoon Fresh Ginger, Grated
1/4 cups Cornstarch
8 cups Chicken Stock
3 Tablespoons Soy Sauce, Or To Taste
5 ounces, weight Bamboo Shoot Strips, Rinsed And Drained
1 Tablespoon Plus 2 Teaspoon Honey
4 Tablespoons Rice Vinegar, Or To Taste
3 teaspoons Sesame Seed Oil Or To Taste
3 whole Eggs
1 Tablespoon Water
10 ounces, weight Firm Tofu, Drained And Cubed
8 ounces, weight Bean Sprouts
3 whole Scallions, Diced

1
In a large stock pot over medium heat add oil, chicken, mushrooms, garlic, chili paste and ginger. Saute until mushrooms soften.
2
In a bowl combine cornstarch with chicken stock until cornstarch is totally dissolved. Pour chicken stock slurry into the pot with the mushrooms and chicken, scraping any brown bits off the bottom of the pan. Add soy sauce and bring mixture to a simmer and cook for about 15 minutes or until chicken is cooked through. Add bamboo shoots.
3
Remove soup from heat and add honey, rice vinegar and sesame seed oil. At this point taste the soup and adjust soy, honey, rice vinegar and sesame seed oil to taste.
4
Combine eggs with 1 tablespoon of water and whisk until thoroughly combined.
5
Stir pot in a circle going in one direction. Slowly pour eggs in a steady stream into the hot soup. (Soup should still be hot enough for the eggs to cook upon entering the broth.) Stir until eggs solidify. Add tofu and bean sprouts.
6
Ladle soup into serving bowls. Garnish bowls with scallions and serve immediately.

1108

kcal

Calories

Fat

Carbs

178

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 Tablespoon Cooking Oil,(Coconut Or Olive Work Great), 2 whole Boneless, Skinless Chicken Breasts, Diced, 1/2 pounds Shiitake Mushrooms, Stems Removed And Sliced, 3 cloves Garlic, Minced, and more.

Yes, Hot And Sour Chicken Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hot And Sour Chicken Soup

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