Hot and Sour Chicken Soup

Name: Hot and Sour Chicken Soup
Total time: 3600 s
Yield: 7 servings
Cuisine: American
Ingredients: 750 ml chicken stock; 600 ml water; 200 grams Sliced fresh Mushrooms; 50 grams Bamboo Shoots; 3 slice Fresh Ginger Root; 2 clove garlic, crushed; 2 tsp soy sauce; 2 Chopped Spring Onions; 1/4 tbsp Crushed Chillies; 500 grams Skinless boneless chicken breast cut into strips; 1 tbsp sesame oil; 6 tbsp White Wine Vinegar; 4 tbsp cornstarch; 1 egg, beaten; bunch Of Freshly chopped Coriander

Axel @cook_3097656

Hot and Sour Chicken Soup

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Ingredients

1 hour

7 servings

Soup Base
750 mlchicken stock
600 mlwater
200 gramsSliced fresh Mushrooms
50 gramsBamboo Shoots
3 sliceFresh Ginger Root
2 clovegarlic, crushed
2 tspsoy sauce
2Chopped Spring Onions
1/4 tbspCrushed Chillies
Chicken
500 gramsSkinless boneless chicken breast cut into strips
1 tbspsesame oil
Thickner
6 tbspWhite Wine Vinegar
4 tbspcornstarch
1egg, beaten
Garnish
bunchOf Freshly chopped Coriander

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Steps

1 hour

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