HOT AND SOUR CHICKEN SOUP

HOT AND SOUR CHICKEN SOUP

A delicious hot and sour chicken soup - Chinese style

Preparation Time : 25 minutes

Cooking Time : 30 minutes
Servings : 4


INGREDIENTS

Chicken, boiled and chopped1/4 cup
Bamboo shoots 1 slice
Cornflour/ corn starch 3 tablespoons
Onion , chopped 1 small
Garlic, chopped 2-3 cloves
Ginger, grated 1 inch piece
Celery, chopped 2 inch stalk
Carrot, grated 1/2 medium
Cabbage, chopped 1 small piece
Button mushrooms, chopped 2
Green capsicum, chopped 1/2 medium
French beans, chopped 2
White pepper powder 1/2 teaspoon
Salt to taste
Sugar 1/2 teaspoon
MSG 1/2 teaspoon
Soy sauce 2 tablespoons
Green chilli sauce 2 tablespoons
Chicken stock 4-5 cups
Vinegar 2 tablespoons
Spring onions with greens, chopped 1


METHOD
Boil the bamboo shoot slice in one cup of water for two to three minutes, drain, cool and finely chop. Blend corn flour in half a cup of water. Heat a non stick wok or a saucepan, add onion, garlic, ginger and roast briefly. Add celery, carrot, cabbage, bamboo shoot, mushrooms, capsicum and French beans. Roast for two to three minutes or until vegetables are almost cooked, stirring continuously. Add chicken and roast for one minute. Add white pepper powder, salt to taste, sugar, MSG, soy sauce, green chilli sauce and mix well. Stir in chicken stock and bring it to a boil. Stir in blended cornstarch and continue to cook for a minute or until the soup thickens. Stir in vinegar and serve piping hot, garnished with spring onion with greens.


Recipe Tip :
We have used tinned bamboo shoot slices, which are preserved in brine, hence they have to be boiled in water before use.