Hot And Sour Szechuan Soup Recipe

Name: Hot And Sour Szechuan Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 750ml (1 1/4 pints) chicken stock; 100ml (4 fl oz) water; 200g (7 oz) sliced fresh mushrooms; 50g (2 oz) bamboo shoots; 3 slices fresh root ginger; 2 cloves garlic, crushed; 1 dessertspoon soy sauce; 1/4 teaspoon dried crushed chillies; 500g (1 1/4 lb) boneless chicken breast fillets - cut into strips - (traditionally this is skinless but I always add skin for extra flavour and colour); 1 tablespoon sesame oil; 2 spring onions, chopped; handful chopped fresh coriander (optional); 3 tablespoons white wine vinegar; 2 tablespoons cornflour; 1 egg, beaten

Servings: persons

750ml (1 1/4 pints) chicken stock
100ml (4 fl oz) water
200g (7 oz) sliced fresh mushrooms
50g (2 oz) bamboo shoots
3 slices fresh root ginger
2 cloves garlic, crushed
1 dessertspoon soy sauce
1/4 teaspoon dried crushed chillies
500g (1 1/4 lb) boneless chicken breast fillets - cut into strips - (traditionally this is skinless but I always add skin for extra flavour and colour)
1 tablespoon sesame oil
2 spring onions, chopped
handful chopped fresh coriander (optional)
3 tablespoons white wine vinegar
2 tablespoons cornflour
1 egg, beaten

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 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.

678

kcal

Calories

Fat

Carbs

105

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 15 ingredients. The key ingredients include: 750ml (1 1/4 pints) chicken stock, 100ml (4 fl oz) water, 200g (7 oz) sliced fresh mushrooms, 50g (2 oz) bamboo shoots, and more.

Yes, Hot And Sour Szechuan 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 Szechuan Soup

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