Delicious hot and sour soup does not need to be complicated. This easy chicken version is ready in about half an hour. My husband is a chef, and he said that this was fantastic!
Preparation Time
10 mins
Cooking Time
20 mins
Total Time
30 mins
Calories
217 Calories
Recipe Instructions
Step 1
In a saucepan, combine the chicken broth, water, mushrooms, bamboo shoots, ginger, garlic, soy sauce, and hot pepper flakes. Bring to a boil, then reduce the heat to low, cover and simmer while you assemble the rest of the ingredients.
Step 2
Place the chicken slices into a bowl and toss with the sesame oil to coat. In a separate bowl, stir together the cornstarch and vinegar, and set aside.
Step 3
Increase the heat under the broth to medium-high, and return to a rolling boil. Add the chicken slices. Return to a boil, and then drizzle in the egg while stirring slowly to create long strands of egg. Stir in the vinegar and cornstarch. Simmer over medium heat, stirring occasionally, until chicken is cooked through and the broth has thickened slightly, about 3 minutes. Serve garnished with green onions and cilantro.
Ingredients
1 egg, beaten
½ cup water
2 tablespoons cornstarch
3 cups chicken broth
2 cloves garlic, crushed
3 tablespoons red wine vinegar
1 tablespoon sesame oil
2 cups sliced fresh mushrooms
2 green onions, chopped
2 teaspoons soy sauce
3 slices fresh ginger root
1 pound skinless, boneless chicken breast halves - cut into thin strips
