SOUPS OF LIFE BLOG
Do you have a kinder, more adaptable friend in the food world than soup?

home - hot and sour soups - hot and sour soup with chicken and tofu

Hot and sour soup with
chicken and tofu

If you have not visited the Chinese hot and sour soup introduction page, please do so first before attempting any Chinese hot and sour soup.

I found this hot and sour soup recipe in Betty Saw's Everything Bean curd!

I was flipping through the book at the public library and it caught my attention.

Ingredients

100g chicken breast
1.5 litre chicken stock
15g Sichuan preserved vegetable (zha cai)
30g carrot
2 water chestnuts
2 fresh shiitake mushrooms
100g canned straw mushrooms
1 packet soft bean curd / tofu
2 red chillies
100g crab meat
1/2 tsp cornstarch
2 tbsp cornstarch mixed with 125ml of chicken stock
1 egg, lightly beaten

Seasonings

1/2 tsp white pepper
1/2 tsp salt
3 tbsp black vinegar

Directions

Cut the chicken breast into long thin strips
Marinate the chicken with pepper, salt and cornstarch
Slice the Sichuan preserved vegetable into thin slices
Peel and shred the carrot and water chestnuts
Cut the bean curd into thin strips
Wash and slice the mushrooms into thin strips
Bring the chicken stock to a boil
Add the Sichuan preserved vegetable, carrot, water chestnuts, mushrooms, chillies and black vinegar
Simmer the soup on low heat for about 10 minutes
Add the chicken
Bring the soup back to a boil
Add the bean curd and crab meat
Simmer for about 5 minutes
Add the cornstarch mixture to thicken the soup
Stream the beaten egg in to make egg flowers
Remove from heat and serve

Have you read the
5 secrets to great hot and sour soups?

View the discussion thread.

blog comments powered by Disqus

Not the recipe you were looking for?

Hot and sour soup with chicken and tofu

Have you read the5 secrets to great hot and sour soups?

Hot and sour soup with
chicken and tofu

Have you read the
5 secrets to great hot and sour soups?