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Sour And Spicy Chicken Soup
Main Ingredients | Chicken Breast, Spring Onion |
Cuisine | Chinese |
Course | Soups |
Prep Time | 15-20 minutes |
Cook time | 25-30 minutes |
Serve | 4 |
Taste | Sweet and Sour |
Level of Cooking | Moderate |
Others | Non Veg |
Ingredients
- 1 medium chicken breast, finely shredded
- 1 spring onion with greens
- 1 egg
- 3 tablespoons corn flour
- 1 tablespoon oil
- 2-3 garlic cloves, finely chopped
- ½ inch ginger piece, finely chopped
- 2 green chillies, finely chopped
- ½ medium carrot, cut into thin strips
- 6 to 8 mushrooms, finely sliced
- 5-6 French beans, cut into thin diamonds
- 1 tablespoon soy sauce
- 2 tablespoons green chilli sauce
- ¼ teaspoon MSG
- ½ teaspoon white pepper powder
- Salt to taste
- 5-6 cups chicken stock
- 2 tablespoons vinegar
Method
- Chop the spring onion with the greens. Reserve some spring onion greens for garnish.
- Break the egg into a bowl and whisk lightly. Mix the corn flour in half a cup of water.
- Heat the oil in a wok or a pan, add the chicken and stir-fry for a minute or two.
- Add the garlic, ginger and green chillies and continue to stir-fry for half a minute more. Add the spring onion and continue to cook for a minute.
- Add the carrot, mushrooms and French beans and stir. Add the soy sauce, green chilli sauce, MSG, white pepper powder and salt. Mix well and stir in the chicken stock.
- Bring to a boil, lower the heat and simmer for three to four minutes. Stir in the corn flour mixture and cook for a minute or until the soup thickens, stirring continuously.
- Stir in the whisked egg in a steady stream so that it forms into threads as it cooks.
- Add the vinegar and serve piping hot, garnished with the reserved spring onion greens.
Nutrition Info
Calories | 520 |
Carbohydrates | 9.2 |
Protein | 67.1 |
Fat | 23.5 |
Other Fiber | Zinc- 0.6mg |
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