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 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
1 tablespoon soy sauce
1 teaspoon cornstarch
1 teaspoon pure sesame oil
½ teaspoon sugar
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.
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