This Hot and Sour Chicken Soup is perfect for a cold winter’s day. Root ginger and crushed chillies provide the heat, while the vinegar gives this tasty Szechuan-style soup a sour note. This classic Chinese soup is not only incredibly delicious, it is also super easy to make!
- 750ml (1¼ pints) chicken stock
- 100ml (4 fl oz) water
- 200g (7 oz) sliced fresh mushrooms
- 50g (2 oz) bamboo shoots
- 3 slices fresh root ginger
- 2 cloves garlic, crushed
- 1 dessertspoon soy sauce
- ¼ teaspoon dried crushed chillies
- 500g (1¼ lb) skinless, boneless chicken breast fillets - cut into strips
- 1 tablespoon sesame oil
- 2 spring onions, chopped
- handful chopped fresh coriander (optional)
- 3 tablespoons white wine vinegar
- 2 tablespoons cornflour
- 1 egg, beaten
- Put the crushed chillies, soy sauce, garlic, root ginger, bamboo shoots, mushrooms, water, and chicken stock into a saucepan.
- Wait for the mixture to boil, and then reduce the heat to low. Put the lid on the pan and let the mixture simmer.
- Toss the chicken strips with sesame oil in a bowl. Make sure the chicken is coated well.
- Stir together the cornflour and vinegar in a separate bowl. Set aside.
- Return the stock to a rolling boil (increase heat to medium high). Add the chicken.
- Return to the boil again. Drizzle in the egg while stirring slowly, creating strands of egg.
- Add the vinegar and cornflour. Simmer over medium heat (don’t forget to stir occasionally). Make sure the chicken is cooked through and the stock is slightly thicker (about 3 minutes).
- For extra flavour, add some spring onions and coriander as garnish!
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