Hot And Sour Chicken Soup

Course : Chinese
Serves: 8
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4 pieces chicken breasts *
4 tablespoons soy sauce
1 tablespoon salad oil
6 cups water
3/4 teaspoon ground white pepper
3 tablespoons white wine vinegar
1/4 pound snow peas
1 medium red pepper -- thin strips
8 ounces bamboo shoots -- drained
2 pieces chicken bouillon cubes
1 pound firm tofu -- cut bite size
1/3 cup cornstarch
2 large eggs
1 medium green onion -- thinly sliced

Preparation / Directions:

* Chicken breasts should be skinned and boned. Cut the chicken into 1/8 in. slices. Stir the chicken slices with 1 T soy sauce in a bowl. Cook chicken in oil in 5 qt. Dutch oven until tender, about 3 min. Remove the chicken, add the remaining soy sauce to pan with next seven ingredients, and heat to boiling, stirring frequently. Reduce heat to low and simmer for 10 minutes or until vegetables are tender. Add chicken and tofu, bring to boil over medium heat. Stir cornstarch and 1/3 c. water in small bowl until smooth. Gradually add the mixture to the simmering soup until slightly thickened and smooth. Beat the eggs in a small bowl and slowly pour into soup, stirring gently until set. Top with green onion.

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