Can someone please post hot and sour chinese soup. It should be desi chinese (Lucky chinese style).
Anyone?
Re: Hot and Sour soup
Oh, plz don't tell me ladz, you never made Hot and Sour soup :(
Re: Hot and Sour soup
I made it the authentic chinese way, not the desi way, sorries..
Re: Hot and Sour soup
1 onion
¼ cucumber
½ red pepper, seeded ½ green pepper, seeded
1 sliced pineapple, fresh or canned
75ml (5 tsp) pineapple juice
60ml (4 tsp) wine vinegar
15ml (1 tsp) sugar
½ tomato peeled, seeded and chopped into 4 pieces
300ml (½ pint) chicken stock
30ml (2 tsp) oil
450g (1 lb) chicken, cut into small sized cubes
2.5ml or ½ tsp of red food colouring
1 clove garlic, chopped
5ml or 1 tsp of corn flour, combined with a little water 5ml (1 tsp)
Salt and freshly ground black pepper, to taste
100g or 4 oz of Self raising flour
225ml or ½ pint of water
225ml or ½ pint of vegetable cooking oil
Cooking Instructions
Cut the onion, cucumber, red and green peppers and pineapple into thin matchsticks.
To make the sweet and sour sauce in the wok, mix together the pineapple juice, wine vinegar, sugar, tomato, chicken stock and food colouring. Heat for approximately 10 minutes, then add the corn flour and lastly mix in the onions, cucumber, red and green peppr. Set aside and reheat when required. Add salt and pepper … to taste.
Place cubes of chicken in a small bowl and mix in salt, pepper and corn flour … allow to marinate until required. To make the batter, mix the flour and water in a small bowl until it forms a paste like batter. Stir in the cubes of chicken and place in wok with cooking oil, make sure that the oil is hot. Cook until the batter is golden brown. Once cooked place chicken on a plate and pour on the sweet and sour sauce.
Serve with stir fried rice or boiled rice.
Re: Hot and Sour soup
^^
This is not a soup recipie...
Re: Hot and Sour soup
Please someone post Hot and Sour Soup recipe plz. Both Chinese and Desi Hakka style.
Re: Hot and Sour soup
opps sorry
Re: Hot and Sour soup
chicken stock 12 cup
boiled chiken pieces 4oz
one large carrot cutted in thin strips
cabbage sherreded 3oz
salt and ajino moto 2tsp
vinegar 1/2 cup
black pepper powder 1tsp
3/4 cup corn flour dissolved in water
1/2 cup corn oil
4 egg whites slightly beat them
first heat chicken stock and add chicken peices in it and boil it.
add vagetables and salt,ajinomoto, black pepers to it,cook for few min and add vinegar to it and corn flour,
stirring all the time, whne it boils,pour egg whites in it,stirr and add cornn oil ,cook for 1 min and off the flame ,
serve with soya sauce and chilli sauce.
this is a recipe froom kokab khawajah recipes i too made it and it turn good but i add the ingrediants as per my taste usually (andazai sai.
but i first fry for few min the vagetables and than add the chicken stock and follow the other recipe..
Re: Hot and Sour soup
the chinese style soup recipe .
-5 wood mushrooms1\4 cup sliced bean curd, well drained1\2 cup bamboo shoots, canned & drained1 large carrot1 teaspoon salt1\4 cup soy sauce1\2 cup chicken, ground1 tablespoon chili sauce2 tablespoon vinegar, white1\4 cup corn flour1 - egg, beaten cups chicken stock 6
1. Soak the mushroom in warm water for 15-20 minutes or until soft. Strain mushroom liquid and reserve. Cut the mushrooms into thin strips, about 1 inch long, set aside.
2. Slice bean curd and cut bamboo shoots and carrot into 1 inch long sticks and set aside.
3. Place the chicken stock in a large pot and bring to boil. Add the salt, soy sauce, mushroom liquid, mushrooms, bamboo shoots and ground chicken and stir well. Lower the heat and simmer soup for 3-5 minutes.
4. Add the white pepper, chili sauce, vinegar, and bean curd, stir gently.
5. Mix the corn flour and little water to make a smooth paste. Stirring all the time, add the paste to the boiling soup in a thin stream. Pour in the egg and stir until it separates into shreds. Add salt and pepper to taste.
Re: Hot and Sour soup
Thank you very much.
Re: Hot and Sour soup
smooth_guy,
Did you try the recipe and did it turn out well?
Re: Hot and Sour soup
I simply love this recipe:
4-6 dried chinese mushrooms (shiitake), soaked
125g/4-1/2 oz cooked chicken
1 cake tofu (bean curd)
60g/2oz canned sliced bamboo shoots drained
600ml/1pint/2-1/2 cups chinese stock or water
1tbsp light soy sauce
2tbsp rice vinegar
1tbps cornflour (cornstarch) paste
salt, to taste
1/2 tsp ground white pepper
2-3 spring onions (scallions), thinly sliced, to serve
- Drain the mushrooms, squeeze dry and discard the hard stalks. Thinkly slice the mushrooms. Slice the meat, tofu and bamboo shoots into narrow shreds
- Bring the stock or water to a rolling boil in a wok or large pan and add the mushrooms, meat, tofu and bamboo shoots. Bring back to the boil then simmer for about 1 min.
- Add the soy sauce, and vinegar to the wok or pan *]Bring back to the boil once more and add the cornflour paste to thicken the soup. Season and gently stir the soup while it is thickening. Serve the soup hot, sprinkled with the sliced spring onions. Serves 4.