Wednesday, April 14, 2010
#70 Chinese-Style Hot and Sour Chicken Soup
To serve 2
300 ml chicken stock
1 tbsp light soy sauce
1 tsp mirin
1 tsp Chinese cooking wine
2 cm fresh ginger, peeled and sliced into fine straws
1 chicken breast, cooked and sliced
½ can straw mushrooms, halved
¼ can water chestnuts, halved
juice of 1 lime, or to taste
1 red chilli, thinly sliced
1 spring onion, sliced
Heat the stock in a pan, add half of the ginger and cook for 2 minutes.
Add the soy sauce, mirin, Chinese wine, chicken, mushrooms and water chestnuts. Keep on low heat for 3-4 minutes.
Add rest of the ginger, chilli, spring onion and lime juice.