Christmas Hot And Sour Chicken Soup
Delicious hot and sour soup does not need to be complicated. This is my quick and easy interpretation of the classic Chinese version ready in about half an hour.With egg ribbons, tofu and shiitake mushrooms, this is a deliciously warming soup.Prep: 10 min
Cook: 20 min
Ready in: 30 min
SERVE: SERVES 6
Ingredients
- 750 ml (1 1/4 pints) chicken stock
- 100 ml (4 fl oz) water
- 200 g (7 oz) sliced fresh mushrooms
- 50 g (2 oz) bamboo shoots
- 3 slices fresh root ginger
- 2 cloves garlic crushed
- 1 dessertspoon soy sauce
- 1/4 teaspoon dried crushed chillies
- 500 g (1 1/4 lb) skinless, boneless chicken breast fillets cut into strips
- 1 tablespoon sesame oil
- 2 spring onions, chopped
- handful chopped fresh coriander (optional)
- 3 tablespoons white wine vinegar
- 2 tablespoons cornflour
- 1 egg beaten
Method
- 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 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.
