Ingredients
-
8
-
1/2
-
7
-
1/2
-
4
-
1/2
-
3
-
1/4
-
1/4
-
4
-
-
-
-
-
Directions
Chinese Hot & Sour Soup, Made this Chinese Szechuan soup a few times and it’s always consistently good. Very appetising. Recipe best made just before serving., 3 Stars, very good but mild soup, but it was not spicy nor sour enough to be a close replacement for the version sold in good Szechuan restaurants in the U.S. Please see my rating system, I reduce to 3 stars when I believe a recipe needs corrections or clarification. I think the chili sauce used was not the ingredient Cook Food Mood intended; she probably meant garlic and red chile paste instead, or I needed to be mindful that Chinese chili sauce is much more potent than my usual Heinz 57 variety. I think this dish usually has julienned pork or ham as opposed to thinly sliced ham (which equates to deli sandwich slices in the U.S.). Oddly, at Whole Foods Market I could not find dried Chinese mushrooms, but used 8 ounces of beautiful fresh oyster, baby portabella and shitake mushrooms, removing the stems. My soup looked like the restaurant dish, but it lacked the strong taste I usually get at a restaurant. used a very good quality firm tofu, which worked fine, and DH said he could handle it (just as he does when he eats out!). used rice salad vinegar because I thought that would be closer to oriental cooking; I did not think that apple cider vinegar was the intended taste. It may be possible that my rice salad vinegar was too diluted and I should have purchased Chinese rice vinegar. used a regular sake for the Chinese wine. If Cook Food Mood revises or clarifies the ingredients, I would be happy to re-make this soup and re-review. Made for Fall 2008 Pick-a-Chef.
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Steps
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1
Done
|
Combine Chicken Broth, Wine and Sauces in Large Pan Until Boiling. |
|
2
Done
|
Stir in Blended Cornstarch and Water Slowly. |
|
3
Done
|
Add Mushrooms, Ham, Chestnuts and Bell Pepper to Pot and Simmer For 5 Minutes. |
|
4
Done
|
Add Vinegar and Sesame Oil to Pot. |
|
5
Done
|
Lightly Beat Egg and 1 Tbsp of Water. Add to Soup While Stirring Constantly. |
|
6
Done
|
Add Spring Onions, Shrimps and Beancurds. Simmer For 1 Minute. |
|
7
Done
|
Scoop Into Soup Bowls and Serve Hot. |
