Szechuan-Style Hot & Sour Chicken Soup

Szechuan-Style Hot & Sour Chicken Soup 

Adaptation of the classic Chinese version of Szechaun-style Hot & Sour Chicken Soup, a comfort and warming food for cold autumn and winter evenings.

Recipe:

Ingredients:

• 175 gm chicken strips (boneless)
• 1 tsp sesame oil
• 1 tbsp rice / white vinegar
• 2 tbsp water (for corn flour slurry)
• 2 tsp corn flour
• 2 cups water (for chicken stock)
• 1 chicken cube
• 1/2 cup chopped cabbage, carrots & spring onions
• 1/2 tsp chopped fresh parsley (optional)
• 1 tsp red chili flakes
• 1 tsp dark soy sauce
• 1/2 tsp red hot chili sauce
• 1/2 tsp fine chopped garlic & ginger
• 1 egg, beaten
• a dash of ground black pepper

Method:

• In a bowl coat chicken strips with sesame oil.
• In a second bowl, comine vinegar, 2tbsp water and corn flour to make a slurry.
• In a saucepan, combine the chicken stock cube, water, cabbage, carrot, ginger, garlic, soy sauce, crushed chilies and sesame oil coated chicken and bring to a boil on medium heat.
• Returning to the saucepan, increase the flame to medium-high until its boiling again.
• Now drizzle in the egg while stirring slowly to create long strands of egg.
• Stir in the corn flour slurry.
• Simmer over medium heat, stirring occasionally, until chicken is cooked through and the stock has thickened slightly, about 3 minutes.
• Serve garnished with spring onions and parsley.

~ Enjoy!