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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Here's a quick, easy to make Chinese soup with enough kick to clear your sinuses. Ingredients:
3 cups chicken stock |
1/2 cup water |
1/4 lb mushroom, chopped |
1/2 cup bamboo shoot |
3/4 inch gingerroot, minced |
2 cloves garlic, crushed |
2 teaspoons soy sauce |
1/4 teaspoon crushed red pepper flakes |
1 lb chicken, cubed |
1 tablespoon sesame oil |
2 scallions, chopped |
1/4 cup cilantro, chopped |
3 tablespoons vinegar |
2 tablespoons cornstarch |
1 egg |
Directions:
1. Bring the stock, water, mushrooms, bamboo, ginger, garlic, soy sauce, and red pepper to a boil, then reduce to a simmer.
2. Toss the chicken with sesame oil.
3. Blend the vinegar with corn starch.
4. Beat the egg.
5. Return broth to a boil and add chicken.
6. While stirring briskly, slowly add the beaten egg.
7. Add the vinegar and cornstarch mixture, and boil until the chicken is cooked (5-8 minutes).
8. Stir in the scallions and sprinkle with cilantro immediately before serving.
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