![]() You can use sliced fresh shiitakes or use dried shiitake mushrooms that have been soaked in warm water for about 30 minutes and then drained and sliced. Shiitake mushrooms: These add texture and umami.I like to use ground white pepper because it comes very finely ground, which is just what you want for this soup. You can buy white pepper in supermarkets or Asian markets, or online. The flavor of white pepper is distinct from that of black pepper-it has the same heat, but with a bit of funkiness from the fermentation. To make white pepper, however, the berries are picked when they’re fully ripe, soaked in water, and fermented to remove the outer layer. The berries are picked before their ripe and then dried to make black pepper. White pepper: White pepper starts with the same berries as black pepper.You can use Thai chiles or any type of hot dried red chile. ![]() I have a prolific serrano chile plant in my garden that has beautiful, very spicy chiles year round, so that’s what I use. Chiles: You can use fresh chiles or dried chiles.Peel it and mince it with a very sharp knife. Chicken stock: I like to use a homemade Chinese Chicken Stock, but you can substitute a storebought chicken broth or any basic homemade chicken broth.The important thing is to use salt without additives. You’ll also make a cornstarch slurry by mixing it with water to thicken the broth at the end of the cooking time. Cornstarch: Use this in the chicken marinade to tenderize the chicken.You can substitute chicken breasts if that’s what you have, or use pork. Chicken: I use boneless, skinless chicken thighs because they are flavorful and stay very tender.Here’s what you need to make this spicy soup: Most are easy to find in the supermarket. There are quite a few ingredients in this Hot and Sour Soup recipe, but each plays an important role. It also delivers textural variation via mushrooms, tofu, chicken, bamboo shoots, and ribbons of egg.It’s a hearty soup with lots of protein from chicken, tofu, and eggs.Mushrooms, soy sauce, and sesame oil add umami. Distilled white vinegar gives it a tangy punch. It’s loaded with flavor- white pepper, fresh ginger, and fresh chiles give it a kick.Starting with a base of Chinese Chicken Broth gives the soup a flavor foundation that instantly places it in Chinese cuisine, but even if you use a basic store-bought broth, the soup is delicious.This soup can be on the table in under 30 minutes, easily. I really love this soup! Why you’ll love this Chinese hot and sour chicken soup The “sour” comes from sharply acidic distilled white vinegar. It gets the “hot” from white pepper, fresh chiles, and fresh. The name promises big, contrasting tastes and I am here for it. I like big flavors, which is why I love the whole idea of Hot and Sour Soup. This soup usually contains pork, but after some experimentation, I found that I preferred Chicken Hot and Sour Soup-the chicken pieces (I use boneless chicken thighs) stay nice and tender, unlike pork that tends to get a bit dry. Eventually, I gave up and decided I needed to create my own perfect pot. It has been 15 years since I moved out of the city and, though I’ve tried, I haven’t found a really great restaurant version of Hot and Sour Soup in my neighborhood. When I lived in San Francisco, there was a place around the corner from my apartment (Eliza’s Chinese) that made a great Hot and Sour Soup that was spicy and tangy and totally curative. Some are very good, but many are disappointing. I’ve ordered Hot and Sour Soup at Chinese restaurants for decades. As an Amazon Associate, I earn from qualifying purchases. The rich, tangy, spicy brothy, and thick soup filled with mushrooms, bamboo shoots, and tender chicken pieces is seriously nutritious and healing. Chicken Hot and Sour Soup is my go-to food when I’m feeling a cold coming on.
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