Chinese Hot and Sour Soup (New Recipe)
I love making hot and sour soup and I have shared a recipe last year. This year I have developed a new recipe which is slightly different.
- 2 Carrots
- 1 head of garlic peeled and thinly diced
- 1 tbsp vegetable oil
- 1 tsp sesame oil
- 1/2 Cabbage Shredded
- 5-6 Black Dried Shitake Mushrooms (Soak in warm water)
- 7-8 Springs of Spring Onion (Cut white part and green part and put separately)
- 3 tbsp Oyster sauce
- 4 tbsp Soy Sauce
- Chicken with bones 300-500g
- 1 Chicken Stock Cube
- 200g chicken cut into small pieces and fried
- White Pepper
- Onion half
- Eggs 2
- Corn Flour 3 tbsp
Cut all the vegetable into small pieces.
Put a pan on the stove and boil chicken in 1 ltr water with half onion and some salt.
Shred Chicken, remove bones and add the shredded chicken again to the broth and 1 chicken stock cube. Throw off the bones. Add some more water if the water that you’ve put earlier is reduced.
Add fried chicken and mushrooms into it. Then add rest of the vegetable except the green part of spring onion.
Cook a little and add salt, pepper and all the sauces.
In a small frying pan, fry garlic slices till they turn golden and crisp. Add that garlic to the soup.
Taste and adjust the spices and sauces.
Make it thick with corn flour and add the lightly beaten eggs. Do not stir if you want big pieces of eggs.
At the end add green part of spring onion and serve.