Chinese Hot and Sour Chicken Soup (Lower fat)
This is a delicious lower fat soup that’s quick and easy to make and should be ready and at your table in about 30 minutes!
Servings 3-4
Ingredients:
3 cups canned fat-free chicken broth
1/3 cup water
2 cups fresh sliced mushrooms
1/2 cup sliced canned bamboo shoots, drained
3 slices fresh gingerroot
2 cloves garlic, minced
2 teaspoons soy sauce
1/4 to 1/2 teaspoon crushed red pepper flakes (adjust to heat level)
1 pound chicken breast, cut into strips or into bite-size pieces
1 tablespoon sesame oil
3 tablespoons rice vinegar
2-1/2 tablespoons cornstarch
1 large egg, beaten
fresh ground white pepper
2 small green onions, chopped
Instructions:
In a saucepan combine the chicken broth with water, sliced mushrooms, bamboo shoots, ginger slices, garlic, soy sauce and crushed pepper flakes; bring to a simmer, then reduce heat to low, cover and continue to boil/simmer for for about 15 minutes.
Meanwhile in a bowl toss the chicken strips with sesame oil.
In another small bowl whisk the cornstarch with the rice vinegar until smooth; set aside.
Increase the heat with the broth to medium-high and return to a medium-high boil; add in the chicken slices, then return to a boil.
Slowly drizzle in the egg while stirring slowly to create long strands of egg, then stir in the cornstarch/vinegar mixture; simmer over medium heat until the chicken is cooked through and the broth has thickened slightly (about 3-4 minutes).
Season with fresh ground white pepper if desired.
Ladle into bowls and garnish with chopped green onions.
Related posts:
- Chinese Pork Stir-Fry Soup
Lower Fat Creamy Chicken and Potato Soup
Chinese Breaded Pork in Sweet and Sour Sauce
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