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PrintHOT AND SOUR CHICKEN SOUP
Serves :
10
Preparation Time :
Cooking Time :
Preparation Method :
- Cover the dried shiitake mushrooms in warm water and leave to soak for about 20 minutes.
- Drain and reserve the soaking liquid. Thinly slice the reconstituted mushrooms.
- Bring the stock to the boil in a large saucepan over a moderate heat.
- Add the reserved mushroom liquid, the soy sauce, rice wine or sherry, sugar, chilli and ginger.
- Lower the heat, add the mushrooms and simmer for 20 minutes.
- Add the shredded chicken, spring onions and carrots and simmer for a further 5 minutes.
- Add salt and pepper to taste and serve hot.
- Garnished with coriander leaves.
INGREDIENTS
- 30 grams dried shiitake mushrooms
- 3 liters Chicken Stock
- 4 tablespoons soy sauce
- 4 tablespoons Chinese rice wine or dry sherry
- 2 teaspoon soft brown sugar
- 2 fresh green chilli, deseeded and very finely chopped
- Piece of fresh root ginger, peeled and very finely shredded
- 500 grams cooked boneless, skinless chicken, finely shredded
- 10 spring onions, finely shredded
- 4 carrots, grated
- Salt and pepper
- Coriander leaves, to garnish (optional)
5 comments for “Hot and Sour Chicken Soup”
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good stuff
sour chichen? sounds a bit weird. Sadif
https://www.hasbihal.org/