Hot & Sour Soup Recipe
Ingredients
- 1.5 litre Water
- 100g Chicken Breast Fillet
- 1 cube Chicken Stock
- 1–2 tbsp Vegetable Oil
- 1 clove of garlic, finely chopped
- 3 tbsp Cooking Rice Wine (Shao Xing Wine)
- 2 tbsp Light Soy Sauce
- 1 tsp White Pepper
- 100g Shiitake Mushrooms (sliced)
- 100g Econsave Choice Mushroom Pieces & Stems
- 100g Econsave Straw Mushrooms (sliced)
- 100g Bamboo Shoots (thinned & sliced)
- 50g Filament Crab Sticks (thinned strips)
- 3 tbsp Tomato Sauce
- 3 tbsp Chili Sauce
- 1 Large Egg (whisked)
Servings:
- Cilantro
- Spring Onion
- Dark Vinegar
- Starch water
- 3 tbsp corn starch & 3 tbsp water
Methods:
- Add 1.5 litre of water
- Bring to boil
- Add 100g Chicken Breast Fillet, cook for 8 minutes
- Remove & let cool for shredding
- Add 1 cube Chicken Stock, boil for 10 minutes
- Set aside
- Add 1-2 tbsp Vegetable Oil
- Sauté chopped garlic till aromatic
- Add shredded chicken
- Add 3 tbsp Cooking Rice Wine, 2 tbsp Light Soy Sauce and 1 tsp White Pepper
- Add 100g sliced Shiitake Mushrooms
- Add 100g Econsave Choice Mushroom Pieces & Stems
- Add 100g sliced Econsave Straw Mushrooms
- Sauté for 2-3 minutes
- Pour in Chicken Broth
- Add 100g thinned & sliced Bamboo Shoots
- Add 50g thinly sliced Filament Crab Stick
- Add 3 tbsp Chilli Sauce and 3 tbsp Tomato Sauce
- Boil for 6 minutes
- Add 3 tbsp Corn Starch mixed with 3 tbsp of water
- Add 1 large Egg (whisked)
- Stir well
- Serve with Cilantro, Spring Onion & Dark Vinegar
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