Szechuan Style Hot & Sour Chicken Soup with Sliced Boiled Egg

Szechuan Style Hot & Sour Chicken Soup 

with Sliced Boiled Egg 

Its the same recipe of my Szechuan Hot and Sour Soup except that instead of adding egg in the soup, I boiled it, sliced it and served with the soup. And personally I like it more. :)

Recipe:

Ingredients:

Serves: 4 

• 3 cups chicken stock
• 1/2 cup water
• 1 small cabbage finely sliced
• 1 large carrot chopped
• 2 scallions, chopped
• 1 tablespoon chopped fresh parsley (optional)
• 2 slices chopped fresh ginger
• 2 cloves garlic, crushed
• 2 tablespoon soy sauce
• 1/2 teaspoon chili flakes
• 500g boneless chicken - cut into strips
• 1 tablespoon sesame oil
• 3 tablespoons white vinegar
• 2 tablespoons corn-flour
• 2 eggs, boiled & sliced
• 1-2 Knorr chicken cubes
• 1/2 - 1 teaspoon black / white pepper powder
• Chili sauce - to taste

Method

• In a saucepan, combine the chicken stock, water, cabbage, carrot, ginger, garlic, soy sauce, crushed chilies & Knorr cube/s (be careful with salt in chicken stock, as Knorr chicken cubes and soy sauce both contain salt).
• Bring to the boil, then reduce the flame to low, cover and simmer while you work on chicken.
• Place the chicken strips into a bowl and toss with the sesame oil to coat.
• In a separate bowl, stir together the corn-flour and vinegar, and set aside.
• Returning to the saucepan, increase the flame to medium-high until its boiling again.
• Add the chicken.
• Return to the boil and stir in the vinegar & corn-flour and chili sauce.
• Simmer over medium heat, stirring occasionally, until chicken is cooked through and the stock has thickened slightly, about 3 minutes.
• Garnished with chopped scallions, sliced boiled eggs and parsley and serve with rice / prawn / fish crackers.

~ Enjoy! J