Hello, I am Laura. Today, I’m gonna show you how to prepare hot and sour chicken soup recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Hot and Sour Chicken Soup Recipe
Hot and Sour Chicken Soup is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They are fine and they look fantastic. Hot and Sour Chicken Soup is something that I have loved my entire life.
To get started with this recipe, we must first prepare a few ingredients. You can cook hot and sour chicken soup using 19 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Hot and Sour Chicken Soup:
- Prepare Soup Base
- Take 750 ml chicken stock
- Get 600 ml water
- Get 200 grams Sliced fresh Mushrooms
- Make ready 50 grams Bamboo Shoots
- Take 3 slice Fresh Ginger Root
- Get 2 clove garlic, crushed
- Make ready 2 tsp soy sauce
- Make ready 2 Chopped Spring Onions
- Make ready 1/4 tbsp Crushed Chillies
- Make ready Chicken
- Get 500 grams Skinless boneless chicken breast cut into strips
- Take 1 tbsp sesame oil
- Take Thickner
- Prepare 6 tbsp White Vinegar
- Prepare 4 tbsp cornstarch
- Prepare 1 egg, beaten
- Make ready Garnish
- Get bunch Of Freshly chopped Coriander
Instructions to make Hot and Sour Chicken Soup:
- 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.
- 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 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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