Chinese Hot And Sour Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 68 |
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I have always grabbed hot and sour soup first thing when going for chinese, and now I have finally developed a recipe that I can have all the time and I think it is even better than the way the restaurants make it, because you can add more things to it, and make it more to your liking! Read more ! You can make the chinese stock I included, but I usaully make my own quick broth to speed things up. I only make the Chinese stock, when I know I will be making something soon with the leftover cooked chicken. Ingredients:
12 shitake mushrooms stemmed, and sliced |
2 tablespoons canola oil |
1 tablespoon sesame seed oil( for extra rich flavor) |
1 inch piece fresh ginger, peeled and grated |
1 tablespoon red chili paste ( my fav is sambal oelek) |
2 3/4 cups bamboo shoots sliced the long way |
1/4 lb. barbecued pork (optional) |
1/2 c. tamari (soy sauce) |
1/2 c. rice vinegar |
1tsp each salt & white pepper |
pinch of sugar |
3 quarts chinese stock: (recipe follows)using regular chicken stalk is great too! (just add garlic, and some beef boulion to it!) |
1 square firm tofu |
4 tablespoons cornstarch mixed with 1/4 c. water |
2 large eggs beaten well |
chopped green onions for garnis |
chinese stock |
1 whole chicken |
1 bunch green onions |
4 garlic cloves |
3 inch piece of ginger whacked open with flat side of a knife |
1 onion cut in half |
abut 4 quarts cold water |
1 teasponn whole white peppercorns |
3 chicken boulion cubes |
2 beef boulion cubes |
put chicken into large pot over med. heat |
toss in green onion bunch, onion,ginger, garlic, and pepppercorns. |
pour cold water over so it covers chicken . simmer for 1 hour, uncovered,skimming foam off periodcally. |
remove chicken from pot, and drain stck into a large dish or pot. |
Directions:
1. Heat oil(s) in wok or large pot over med high heat
2. add ginger,chili paste, musrooms,bamboo shoots, and pork.
3. Stir & cook for 1 min. to infuse flavor
4. Combine in small bowl Tamari,sugar,rice vinegar,salt & pepper
5. POut this into the wok or pan and toss everything together (it should smell really fragrent) cook1min. pour stock over, and bring to a boil, simmering for about 10 min.add tofu cook for 3 min.
6. disolve cornstarch n water well to make a slurry. Mix into soup until it thickens a bit.
7. Stir soup in a circle in one direction. while soup is spinning, slowly stir in the beaten eggs ( it will cook immediatly) You dont want to stir now, just let the eggs feather into the broth.
8. Garnish with green onion.
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