P.f. Chang's Hot and Sour Soup |
|
 |
Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
I found it off the internet years ago, and noticed this exact recipe wasn't on RecipeZaar yet. so here it is. =) This is the closest tasting recipe I've found to the Hot and Sour Soup that is served at P. Chang's. If you love that restaurant as much as I do, give this a shot. You won't be disappointed. (This approximately yields the bowl size from the restaurant. Ingredients:
6 ounces chicken breasts, cut into thin strips |
1 quart chicken stock |
1 cup soy sauce |
1 teaspoon white pepper |
6 ounces bamboo shoots, cut into strips (canned is perfect) |
6 ounces wood ear mushrooms, cut into strips (or canned straw mushrooms, if woodear can't be found) |
1/2 cup cornstarch |
1/2 cup water |
2 eggs, beaten |
4 ounces white vinegar |
6 ounces silken tofu, cut into strips |
Directions:
1. Cook chicken strips till done. Set aside.
2. Bring stock to boil. Add soy sauce, white pepper, bamboo, mushrooms and chicken. Stir. Let cook for 3 minutes.
3. While cooking, in separate bowl combine cornstarch and water to make slurry. Add slurry a little at a time and stir until thick (all slurry may not be necessary, so add as much as necessary for desired thickness - I used about 3/4 of slurry).
4. Add eggs while stirring and cook for 30 seconds or until eggs are done.
5. Turn off heat. Add vinegar and tofu, give it a quick stir. Spoon into bowls and enjoy!
|
|