HOT AND SOUR CHICKEN SOUP

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Hot and Sour Chicken Soup image

Provided by Food Network

Categories     main-dish

Time 4h10m

Yield 4 to 6 servings

Number Of Ingredients 22

2 large egg whites
1 tablespoon dry sherry
1 teaspoon sesame oil
2 teaspoons cornstarch
1 pound boneless, skinless chicken breast, cut into thin strips
1 teaspoon coarse salt
1 teaspoon freshly ground black pepper
10 dried Chinese mushrooms, soaked in hot water for 20 minutes
1/2 cup frozen organic peas
6 cups chicken stock
2 tablespoons dry sherry
2 tablespoons soy sauce
3 tablespoons rice vinegar
2 teaspoons sesame oil
1 teaspoon coarse salt
1 teaspoon ground white pepper
1/2 teaspoon cayenne pepper
2 tablespoons freshly grated ginger
1 tablespoon cornstarch
1/4 cup water
2 eggs, lightly beaten
4 scallions, white and green parts, thinly sliced for garnish

Steps:

  • In a bowl, combine the egg whites, sherry, sesame oil, and cornstarch, and whisk until thickened. Add the chicken, toss lightly to coat, cover, and refrigerate 3 to 4 hours, or overnight.
  • Drain the mushrooms, remove and discard the stems, and cut into strips. Set aside with the peas.
  • In a large pot, combine the soup base ingredients and heat until mixture boils. Add the chicken, mushrooms, and peas. Bring back to a boil and cook about 3 minutes, stirring to separate the chicken pieces, and skimming the surface to remove any impurities.
  • Meanwhile, dissolve the cornstarch in the water. Add to the soup, stirring constantly, and cook until soup thickens and turns glossy, 2 to 3 minutes. Remove from the heat, and taste for seasoning. Slowly add the beaten egg to the soup in a thin stream around the edge, stirring once or twice so that the cooked egg forms long threads. Serve warm in individual bowls, and garnish with scallions.

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