Asian Hot And Sour Chicken Soup

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 3 1/2 cups chicken broth (for a lighter chicken flavor use 2-1/2 cups broth and 1 cup water)
• 2 cups sliced fresh mushrooms
• 1/2-3/4 cup sliced bamboo shoot, drained
• 3 slices fresh peeled gingerroot
• 3 garlic cloves, minced
• 2 teaspoons soy sauce
• 1/2 teaspoon crushed red pepper flakes (or adjust to heat level)
• 1 lb boneless skinless chicken breast, cut into thin strips
• 1 tablespoon sesame oil
• 3 tablespoons rice wine vinegar or 3 tablespoons red wine vinegar
• 2 tablespoons cornstarch (for a thicker consistency use 3 tablespoons)
• 1 large egg, beaten
• 2 large green onions, chopped

Recipe

• 1 in a medium saucepan combine the chicken broth, mushrooms, bamboo shoots, sliced ginger, garlic, soy sauce and chili flakes; bring to a boil, reduce heat to low and simmer while you assemble the other ingredients.
• 2 place the chicken strips in a bowl and toss with the sesame oil.
• 3 in another bowl stir together the cornstarch and vinegar; set aside.
• 4 increase the broth heat to medium-high and return to a full boil; add in the coated chicken slices and return to a boil again, then drizzle in the egg while stirring slowly to create long strands of egg.
• 5 stir in the vinegar/cornstarch mixture; simmer over medium heat stirring occasionally until the chicken is cooked through and the broth has thickened slightly (about 3-4 minutes).
• 6 garnish the top with chopped green onions.
• 7 delicious!