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Hot and sour chicken soup recipe vahrehvah chicken

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Hot and sour chicken soup recipe vahrehvah chicken

Ingredients
Serves: 4

  • 750ml (1 1/4 pints) chicken stock
  • 100ml (4 fl oz) water
  • 200g (7 oz) sliced organic mushrooms
  • 50g (2 oz) bamboo shoots
  • 3 slices fresh root ginger root
  • 2 cloves garlic clove, crushed
  • 1 dessertspoon soy sauce
  • 1/4 teaspoon dried crushed chillies
  • 500g (1 1/4 lb) skinless, boneless chicken white meat fillets - reduce strips
  • 1 tablespoon sesame oil
  • 2 spring onions, chopped
  • handful chopped fresh coriander (optional)
  • 3 tablespoons white-colored wine vinegar
  • two tablespoons cornflour
  • 1 egg, beaten

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Method
Prep: 10 min › Prepare: 20 min › Ready in: 30 min

  1. Inside a saucepan, combine the chicken stock, water, mushrooms, bamboo shoots, root ginger root, garlic clove, soy sauce and crushed chillies. Provide the boil, then lessen the heat to low, cover and simmer when you assemble all of those other ingredients.
  2. Put the chicken strips right into a bowl and toss using the sesame oil to coat. Inside a separate bowl, stir together the cornflour and vinegar, and hang aside.
  3. Boost the heat underneath the stock to medium-high, and go back to a moving boil. Add some chicken. Go back to the boil, after which drizzle within the egg while stirring gradually to produce lengthy strands of egg. Stir within the vinegar and cornflour. Simmer over medium heat, stirring from time to time, until chicken is cooked through and also the stock has thickened slightly, about 3 minutes. Serve garnished with spring onions and coriander.

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