Hot and Sour Chicken Soup

Total Time:
4 hr 10 min
Prep:
4 hr
Cook:
10 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • Marinade:
  • 2 large egg whites
  • 1 tablespoon dry sherry
  • 1 teaspoon sesame oil
  • 2 teaspoons cornstarch
  • 1 pound boneless, skinless chicken breast, cut into thin strips
  • 1 teaspoon coarse salt
  • 1 teaspoon freshly ground black pepper
  • 10 dried Chinese mushrooms, soaked in hot water for 20 minutes
  • 1/2 cup frozen organic peas
  • Soup Base:
  • 6 cups chicken stock
  • 2 tablespoons dry sherry
  • 2 tablespoons soy sauce
  • 3 tablespoons rice vinegar
  • 2 teaspoons sesame oil
  • 1 teaspoon coarse salt
  • 1 teaspoon ground white pepper
  • 1/2 teaspoon cayenne pepper
  • 2 tablespoons freshly grated ginger
  • 1 tablespoon cornstarch
  • 1/4 cup water
  • 2 eggs, lightly beaten
  • 4 scallions, white and green parts, thinly sliced for garnish
Directions
  • In a bowl, combine the egg whites, sherry, sesame oil, and cornstarch, and whisk until thickened. Add the chicken, toss lightly to coat, cover, and refrigerate 3 to 4 hours, or overnight.

  • Drain the mushrooms, remove and discard the stems, and cut into strips. Set aside with the peas.

  • In a large pot, combine the soup base ingredients and heat until mixture boils. Add the chicken, mushrooms, and peas. Bring back to a boil and cook about 3 minutes, stirring to separate the chicken pieces, and skimming the surface to remove any impurities.

  • Meanwhile, dissolve the cornstarch in the water. Add to the soup, stirring constantly, and cook until soup thickens and turns glossy, 2 to 3 minutes. Remove from the heat, and taste for seasoning. Slowly add the beaten egg to the soup in a thin stream around the edge, stirring once or twice so that the cooked egg forms long threads. Serve warm in individual bowls, and garnish with scallions.


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