Szechuan-Style Hot and Sour Soup

  1. Chicken stock 5 cups
  2. Fresh mushrooms (sliced) 3 tbsp.
  3. Bamboo shoots (optional) 2 tbsp.
  4. Fresh root ginger (sliced)  2-3 slices
  5. Garlic (crushed) 1 tsp.
  6. Soy sauce 2 tbsp.
  7. Dried crushed chillies 1/4 tsp.
  8. Boneless chicken breast fillet (cut into strips) 1
  9. Sesame oil 1 tbsp.
  10. Spring onions (chopped green part) 2 tbsp.
  11. Fresh coriander (chopped) 1 tbsp.
  12. Vinegar 3 tbsp.
  13. Cornflour 4 tbsp.
  14. Egg (beaten) 1
  • Put chicken stock, water, mushrooms, bamboo shoots, root ginger, garlic, soy sauce and crushed chillies in a pan.
  • Bring to the boil.
  • Reduce the heat, cover and simmer for 20 minutes.
  • Put chicken strips into a bowl and toss with the sesame oil to coat.
  • In a separate bowl, stir together the cornflour and vinegar and set aside.
  • Increase the heat under the stock and bring to boil.
  • Add the chicken.
  • Stir in the vinegar and cornflour.
  • Add it to the stock.
  • When it thickens add beaten egg while stirring slowly to create long strands of egg.
  • Simmer over medium heat, stirring occasionally for about  2-3 minutes.
  • Garnished with spring onions and coriander.
  • Serve hot.

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