HOT N' SOUR CHICKEN SOUP
Who says good things need to be complicated? This classic Chinese hot and sour soup is ready in 30 mins.
Prep Time: 26-30 minutes
Cook Time: 26-30 minutes
Level Of Cooking:: Moderate
INGREDIENTS
Cabbage- 2 cups (shredded)
Carrot- 2 cups (shredded)
French Beans- one-fourth cup (shredded)
Mushrooms- one-fourth cup (sliced)
Spring Onions- half cup (chopped)
Celery- one tsp. (chopped) (baby corns or corn to the vegetables can also be added)
Chicken Broth- 1 can/ Chicken Seasoning Cube- 1
Soya Sauce- 1 tblsp.
Red Chilli Sauce- 1 tblsp.
Vinegar- 1 tblsp.
Pepper Powder- half tblsp.
Ajinomoto- one-fourth tblsp
Poached Chicken- half cup (boiled & shredded)
Boiled Shrimps- one-fourth cup (optional)
Corn Starch- 3 tblsp
Salt- to taste
METHOD
Heat oil in a pan. Add all the vegetables and stir-fry for 2 minutes on high flame.
Add chicken broth/seasoning cube, water (as required), soya sauce, red chili sauce, vinegar, pepper powder, Ajinomoto, salt and chicken/shrimps and bring it to a boil.
Reduce the heat & add cornstarch paste. Keep stirring until thickening of the soup takes place.
Remove from heat after 5 minutes. Serve garnished with spring onions and coriander.
TIPS
You can also add egg, you can add it once the soup begins to boil and before adding cornstarch. You can use chopped veggies as well instead of shredding them all.
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