Hot and Sour Chicken Soup
Hot and Sour Chicken Soup

Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, hot and sour chicken soup. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Hot and Sour Chicken Soup is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It is easy, it is quick, it tastes delicious. Hot and Sour Chicken Soup is something which I’ve loved my entire life. They are nice and they look fantastic.

To begin with this particular 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 it.

The ingredients needed to make Hot and Sour Chicken Soup:
  1. Get Soup Base
  2. Make ready 750 ml chicken stock
  3. Take 600 ml water
  4. Make ready 200 grams Sliced fresh Mushrooms
  5. Take 50 grams Bamboo Shoots
  6. Prepare 3 slice Fresh Ginger Root
  7. Take 2 clove garlic, crushed
  8. Take 2 tsp soy sauce
  9. Take 2 Chopped Spring Onions
  10. Make ready 1/4 tbsp Crushed Chillies
  11. Take Chicken
  12. Get 500 grams Skinless boneless chicken breast cut into strips
  13. Make ready 1 tbsp sesame oil
  14. Prepare 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. Get 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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