20

Jan

2009

Chicken Hot & Sour Soup


Most restaurant style hot and sour soups use pork strips and beef stock (for that darker color). My mother created a lighter version using chicken breasts which also makes a great hot and sour soup. And…it happens to be one of my father’s favorites.

6 oz. boneless and skinless chicken breast
½ can sliced bamboo shoots (2.5 oz.) drained
½ package firm tofu (8 oz.)
1 scallion, including the green top
1 egg
1 tablespoon canola or vegetable oil (for cooking in a non-stick pot)
¼ cup cornstarch dissolved in ½ cup water
2 cans chicken broth (14 oz. each)
1 cup water
1/3 cup white vinegar
¼ cup soy sauce  (kikkoman brand)
1-½ teaspoons white pepper

Marinade:
1 tablespoon soy sauce
1 teaspoon cornstarch
1 teaspoon pure sesame oil
½ teaspoon sugar

Preparation:
Cut chicken breast into ¼ inch small cubes. In a small bowl, combine the chicken cubes with the marinade ingredients. Mix together thoroughly and set aside. Cut the sliced bamboo shoots into thin strips crosswise. Cut tofu into ½ inch cubes. Wash and trim the green onion, finely chop. In a small bowl, beat 1 egg lightly and set aside. In another small bowl, dissolve ¼ cup cornstarch with ½ cup of water together and set aside.

To Cook:
Heat oil in a medium sized pot over medium-high heat. When the oil is hot, brown onions for a few seconds. Add chicken cubes, cook and stir for 1 minute. Add bamboo shoots and tofu. Cook and stir for a few seconds. Add chicken broth, 1 cup water, white vinegar, soy sauce and white pepper. Cook and stir for 5 to 6 minutes until the soup comes to a full boil. Stir the dissolved cornstarch again and add into to soup. Stir until the soup becomes slightly thickened. Beat the egg again and slowly pour into the hot soup. Cook and stir for a few seconds longer. Serve hot.

Makes 6 servings
Preparation time: 20 minutes
Cooking time: 8 minutes

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3 Responses to “Chicken Hot & Sour Soup”

  1. 2009: Year Of The Ox | The All-American Chinese Cookbook Says:

    […] Chicken Hot & Sour Soup […]

  2. daniel Says:

    hey there! nice post by the way, im just wondering, is there any product that can substitute the bamboo shoots?

  3. Lucy McHale Says:

    Yes, you can use one medium size fresh celery stalk. Cut the celery stalk crosswise into 1 inch long chunks and then lengthwise cut into very thin strips. They will have the same crunchy texture. You can also use half can of chopped water chestnuts.
    Thanks,
    Lucy

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