Recipe

Chinese Hot And Sour Soup Recipe


Chinese Hot And Sour Soup Recipe
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 ... More

Angelamarqu

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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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Comments


This sounds fantastic! I love the 'Chinese Stock', too - great idea and a wonderful way to get extra flavor in there. Hot & Sour soup is a favorite of both my husband and myself. Great post! - Natalie


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