PERKY PEKING HOT AND SOUR SOUP

INGREDIENTS

3/4 pint chicken stock

1 chicken breast, diced finely (can use ready cooked if required)

A large handful of Chinese preserved radish (opt), tomatoes, spring onions and any other vegetables you fancy N.B I’ve only seen this in Chinese supermarkets but it really is a good choice, you could maybe use sauerkraut instead.

3/4 pint of Chicken Stock

1/2 tbsp chilli sauce

Salt and pepper to taste

1 tbsp red rice vinegar

1/2 tbsp soy sauce

Drop sesame oil

drop rice wine

Adjust any of above seasonings to suit own taste.

1 heaped tbsp cornflour and cold water half beated egg

METHOD

Add chicken stock to hot wok

Add finely diced chicken

Chop preserved raddish, tomatoes, spring onions and any other vegetables used

Add to stock

Add chilli sauce

Salt and pepper to taste

add red rice vinegar

Add soy sauce

Add Drop sesame oil

Add drop rice wine

Adjust any of above seasonings to suit own taste.

Add cornflour and water

whisk in half beated egg

bring to boil for 10 mins

Serve with a side order of ice cold towels to mop your brow as it may be hot hot hot lol

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