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Prep Time: 8 Minutes Cook Time: 5 Minutes |
Ready In: 13 Minutes Servings: 4 |
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Easy and delicious recipe for Chinese hot and sour soup. It can easily be made vegetarian by leaving off the chicken and substituting vegetable broth. Ingredients:
4 -6 dried chinese mushrooms, soaked |
4 ounces chicken |
1 package firm tofu |
2 ounces sliced bamboo shoots, drained |
2 1/2 cups chicken stock |
1 tablespoon rice wine or 1 tablespoon sherry wine |
1 tablespoon light soy sauce |
1 tablespoon rice vinegar |
1/2 teaspoon white pepper |
1 tablespoon cornstarch, mixed with water |
salt (to taste) |
hot pepper sauce (to taste) |
Directions:
1. Squeeze all excess water from mushrooms and discard hard stalks.
2. Thinly shred the mushrooms, chicken, tofu and bamboo.
3. Bring the stock to a boil in a wok and add the shredded ingredients.
4. Bring back to a boil and simmer for about 1 minute.
5. Add seasonings to taste and bring back to the boil once more.
6. Thicken with cornstarch paste.
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