Hot and sour soup with chicken and tofu

I found this soup in Betty Saw's Everything Bean Curd!

I was flipping through the book at the public library and it caught my attention. Betty is considered a celebrity chef in Malaysia. She has written a few cookbooks mostly on chinese and healthy cooking.

Besides the hot and sour soup, there are many interesting tofu recipes in the book.

Do not miss the 5 secrets to a successful hot sour soup.

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

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

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Recipe source: <a href="http://www.homemade-chinese-soups.com/hot-and-sour-soup-04.html">Hot and sour soup with chicken and tofu</a>