PF CHANG SOUP RECIPES

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P.F. CHANG'S HOT AND SOUR SOUP RECIPE - CHINESE.FOOD.COM



P.f. Chang's Hot and Sour Soup Recipe - Chinese.Food.com image

This recipe in no way should be credited to me. I found it off the internet years ago, and noticed this exact recipe wasn't on RecipeZaar yet... so here it is. =) This is the closest tasting recipe I've found to the Hot and Sour Soup that is served at P.F. Chang's. If you love that restaurant as much as I do, give this a shot. You won't be disappointed! (This approximately yields the "bowl" size from the restaurant.)

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 6 cups, 4-6 serving(s)

Number Of Ingredients 11

6 ounces chicken breasts, cut into thin strips
1 quart chicken stock
1 cup soy sauce
1 teaspoon white pepper
6 ounces bamboo shoots, cut into strips (canned is perfect)
6 ounces wood ear mushrooms, cut into strips (or canned straw mushrooms, if woodear can't be found)
1/2 cup cornstarch
1/2 cup water
2 eggs, beaten
4 ounces white vinegar
6 ounces silken tofu, cut into strips

Steps:

  • Cook chicken strips till done. Set aside.
  • Bring stock to boil. Add soy sauce, white pepper, bamboo, mushrooms and chicken. Stir. Let cook for 3 minutes.
  • While cooking, in separate bowl combine cornstarch and water to make slurry. Add slurry a little at a time and stir until thick (all slurry may not be necessary, so add as much as necessary for desired thickness - I used about 3/4 of slurry).
  • Add eggs while stirring and cook for 30 seconds or until eggs are done.
  • Turn off heat. Add vinegar and tofu, give it a quick stir. Spoon into bowls and enjoy!

Nutrition Facts : Calories 342.3, FatContent 10.6, SaturatedFatContent 2.9, CholesterolContent 127.4, SodiumContent 4435, CarbohydrateContent 31.4, FiberContent 1.9, SugarContent 7.1, ProteinContent 28.9

PF CHANGS WONTON SOUP RECIPE - FOOD.COM



Pf Changs Wonton Soup Recipe - Food.com image

Make and share this Pf Changs Wonton Soup recipe from Food.com.

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 6-7 serving(s)

Number Of Ingredients 19

2 chicken breasts, cubed
1 lb small to medium shrimp, deveined with tails off
1 cup fresh spinach, torn into small pieces
1 cup mushroom, sliced
1 (8 ounce) can water chestnuts
1 teaspoon light brown sugar
1 tablespoon rice wine or 1 tablespoon dry sherry
1 tablespoon soy sauce
1 teaspoon finely chopped scallion
1 teaspoon finely chopped fresh ginger
6 cups chicken stock (I use 8 cups)
6 ounces ground pork
8 medium shrimp, shelled and ground
1 teaspoon light brown sugar
1 tablespoon rice wine or 1 tablespoon dry sherry
1 tablespoon soy sauce
1 teaspoon finely chopped scallion
1 teaspoon finely chopped ginger
24 wonton wrappers

Steps:

  • Bring chicken stock to a rolling boil, then add all the ingredients.
  • Cook until chicken and shrimp are cooked through, about 10 minutes.
  • FOR WONTONS.
  • In a bowl, mix the pork, ground shrimp, brown sugar, rice wine or sherry, soy sauce, scallions and chopped ginger.
  • Blend well and set aside for 25-30 minutes for flavors to blend.
  • Place 1 tsp of the filling in the center of each wonton wrapper.
  • Wet the edges of each wonton with a little water and press them together with your fingers to seal, then fold each wnton over.
  • To cook, add wontons to the boiling chicken stock and cook for 4-5 minutes.
  • Transfer to individual soup bowls and serve.

Nutrition Facts : Calories 449, FatContent 14.7, SaturatedFatContent 4.5, CholesterolContent 157, SodiumContent 1347.3, CarbohydrateContent 39.7, FiberContent 2, SugarContent 7.5, ProteinContent 36.1

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