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: 2 egg whites; 1 tablespoon dry sherry; 1 teaspoon sesame oil; 2 teaspoons cornstarch; 1 pound boneless skinless chicken breast cut thin strips; 1 teaspoon coarse salt; 1 teaspoon freshly ground black pepper; 10 mushrooms Dried Chinese, soaked in hot; water for 20 minutes; 1/2 cup peas Frozen organic; 6 cups chicken stock; 2 tablespoons dry sherry; 2 tablespoons soy sauce; 3 tablespoons rice vinegar; 2 teaspoons sesame oil; 1 teaspoon coarse salt; 1 teaspoon ground white pepper Freshly-; 1/2 teaspoon cayenne pepper; 2 tablespoons ginger Freshly-grated; 1 tablespoon cornstarch; 1/4 cup water; 2 eggs lightly beaten; 4 scallions white and green parts thinly sliced

Servings: persons

2 egg whites
1 tablespoon dry sherry
1 teaspoon sesame oil
2 teaspoons cornstarch
1 pound boneless skinless chicken breast cut thin strips
1 teaspoon coarse salt
1 teaspoon freshly ground black pepper
10 mushrooms Dried Chinese, soaked in hot
water for 20 minutes
1/2 cup peas Frozen organic
6 cups chicken stock
2 tablespoons dry sherry
2 tablespoons soy sauce
3 tablespoons rice vinegar
2 teaspoons sesame oil
1 teaspoon coarse salt
1 teaspoon ground white pepper Freshly-
1/2 teaspoon cayenne pepper
2 tablespoons ginger Freshly-grated
1 tablespoon cornstarch
1/4 cup water
2 eggs lightly beaten
4 scallions white and green parts thinly sliced

1
In a bowl, combine the egg whites, sherry, sesame oil, and cornstarch, and whisk until thickened. Add the chicken, toss lightly to coat, cover, and refrigerate 3 to 4 hours, or overnight.
2
Drain the mushrooms, remove and discard the stems, and cut into strips. Set aside with the peas.
3
In a large pot, combine the soup base ingredients and heat until mixture boils. Add the chicken, mushrooms, and peas. Bring back to a boil and cook about 3 minutes, stirring to separate the chicken pieces, and skimming the surface to remove any impurities.
4
Meanwhile, dissolve the cornstarch in the water. Add to the soup, stirring constantly, and cook until soup thickens and turns glossy, 2 to 3 minutes. Remove from the heat, and taste for seasoning. Slowly add the beaten egg to the soup in a thin stream around the edge, stirring once or twice so that the cooked egg forms long threads. Serve warm in individual bowls, and garnish with scal

1073

kcal

Calories

Fat

Carbs

170

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 23 ingredients. The key ingredients include: 2 egg whites, 1 tablespoon dry sherry, 1 teaspoon sesame oil, 2 teaspoons cornstarch, 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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