HOT AND SPICY SOUP CHINESE RECIPES

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CHINESE HOT AND SOUR SOUP RECIPE - FOOD.COM



Chinese Hot and Sour Soup Recipe - Food.com image

Make and share this Chinese Hot and Sour Soup recipe from Food.com.

Total Time 42 minutes

Prep Time 30 minutes

Cook Time 12 minutes

Yield 1 1/2 cup, 4 serving(s)

Number Of Ingredients 14

1 1/4 cups water
3/4 cup canned bamboo shoot, drained
4 large dried shiitake mushrooms
2 teaspoons dark sesame oil
8 ounces boneless skinless chicken breasts, cut into 2 in thin strips
2 cups fresh mushrooms, sliced
1/3 cup green onion, including tops, sliced
2 1/2 cups chicken stock
2 -3 tablespoons soy sauce
2 teaspoons honey
1 1/2 tablespoons cornstarch
8 ounces firm tofu, cut into 2 in thin strips
2 tablespoons rice vinegar or 2 tablespoons white wine vinegar
1/4 teaspoon hot red pepper sauce (to taste)

Steps:

  • In a small saucepan, bring 1 cup of the water to a boil. Place the bamboo shoots in a small heatproof bowl and pour 1/2 cup of the boiling water over them; let soak for 5 minutes then drain. Add the dried mushrooms to the water to the water remaining in the saucepan and let soak for 15 minutes. Drain the mushrooms through a sieve, reserving the soaking liquid. Slice the mushrooms, discarding the stems.
  • In a large saucepan, heat the oil over moderate heat. Add the chicken and sauté for 4 minutes or until no longer pink on the outside. Add the soaked mushrooms, fresh mushrooms, green onions, stock, soy sauce, honey, and mushroom soaking liquid. Bring the sauce pan mixture to a simmer.
  • Meanwhile, in a small bowl, mix the cornstarch with the remaining 1/4 cup water. Stir the cornstarch mixture into the simmering soup and cook for 5 minutes. Stir in the tofu, vinegar, and red pepper sauce. Cook until the tofu is heated through.

Nutrition Facts : Calories 234.3, FatContent 8.2, SaturatedFatContent 1.7, CholesterolContent 40.8, SodiumContent 799.1, CarbohydrateContent 18.3, FiberContent 2.2, SugarContent 7.5, ProteinContent 23.7

HOT AND SOUR SOUP-SUAN LA TANG | CHINA SICHUAN FOOD



Hot and Sour Soup-Suan La Tang | China Sichuan Food image

Traditional Chinese hot and sour soup

Provided by Elaine

Categories     Soup

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4

Number Of Ingredients 23

3 dried shiitake mushrooms (, soaked in hot water and thinly sliced )
1/4 cup dried wood ear mushrooms (, soaked in hot water and shredded )
50 g pork shreds
4 bamboo shoots ( , finely shredded )
1/3 carrot ( , shredded )
1 thumb ginger ( , shredded )
3 tbsp. black vinegar
2 tsp. fresh ground white pepper powder
5 cups unsalted chicken stock
50g soft tofu
2 tbsp. light soy sauce ( , or soy sauce)
1 tsp. dark soy sauce
1 tsp. salt or to taste
1/2 tbsp. sugar
1 large egg ( , whisked )
sesame oil for drizzling
chopped green onion and coriander
2 tsp. light soy sauce
1/4 tsp. sugar
1 tsp. starch
1/4 tsp. salt
3 tbsp. cornstarch or other starch
3 tbsp. water

Steps:

  • Prepare the pork, marinate pork shreds with light soy sauce, sugar, salt and cornstarch. Mix well.
  • In a wok, add carrots, bamboo shoots, wood ear mushroom, shiitake mushroom and ginger shreds. Add chicken stock, bring to a boiling and then simmer for 15 minutes.
  • Add light soy sauce, dark soy sauce, sugar, and salt. Continue cooking for 2 minutes.
  • Then place shredded tofu in. Then place pork shreds in and gently stir by chopstick when the content boils again.
  • Stir the starch water once and then place the starch water in the soup. Heat to thicken.
  • Drizzle egg liquid in. If you want smaller flowers, stirring at a faster speed. Or for larger flowers, stir roughly.
  • Place black vinegar and white ground pepper in. Turn off fire immediately.
  • Add some extra aroma by placing chopped green onion and coriander. Drizzle some sesame oil and serve hot.

Nutrition Facts : Calories 199 kcal, CarbohydrateContent 9 g, ProteinContent 14 g, FatContent 10 g, SaturatedFatContent 3 g, CholesterolContent 116 mg, SodiumContent 1488 mg, ServingSize 1 serving

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