Hot And Sour Soup

by BRavi
Hot and Sour Soup
Print Recipe
Votes: 2
Rating: 5
You:
Rate this recipe!
Cuisine Chinese
Prep Time 30 minutes
Servings
people
Ingredients
For chicken stock:
  • Chicken Bones and Trimmings - 1 kg
  • Water - 10 cups
  • Pepper corns - 10 nos
  • Celery with leaves - 2 small
  • Onion(big) - 1 no
  • Salt(As reqd) -
For Seasoning:
  • Roasted sesame seeds powder(Ellu) - 1 tsp
  • Vinegar - 2 tbsp
  • Pepper - ½ tsp
  • Ajinomoto - ½ tsp
  • Chilly sauce - 1 tbsp
  • Soya Sauce - 1 tsp
  • Corn flour - 3 tbsp
  • Water(to mix with corn flour) - 6 tbsp
Cuisine Chinese
Prep Time 30 minutes
Servings
people
Ingredients
For chicken stock:
  • Chicken Bones and Trimmings - 1 kg
  • Water - 10 cups
  • Pepper corns - 10 nos
  • Celery with leaves - 2 small
  • Onion(big) - 1 no
  • Salt(As reqd) -
For Seasoning:
  • Roasted sesame seeds powder(Ellu) - 1 tsp
  • Vinegar - 2 tbsp
  • Pepper - ½ tsp
  • Ajinomoto - ½ tsp
  • Chilly sauce - 1 tbsp
  • Soya Sauce - 1 tsp
  • Corn flour - 3 tbsp
  • Water(to mix with corn flour) - 6 tbsp
Votes: 2
Rating: 5
You:
Rate this recipe!
Instructions
  1. For making chicken stock: 1)Put bones and trimmings in a vessel along with water and all other ingredients.
  2. Boil it.
  3. Cover and simmer for 45 minutes to 1 hour.
  4. Strain and skim, if necessary.
  5. If stock is fatty, cool, until the fat hardens on the surface.
  6. For making the soup: 1)Boil stock.
  7. Add shrimps, chicken and all the other ingredients and seasonings, except the beaten eggs, corn flour and water.
  8. Simmer gently for 5 min.
  9. Mix the corn flour with water and add to the soup and boil for 2 min.
  10. Reduce the heat and add the beaten eggs in a thin stream stirring gently, until the eggs form threads in the soup.
  11. :- Serve hot.
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2 comments

curryadmin
sreelatha harikumar January 29, 2005 - 12:00 am

My husband likes it a lot.
I enjoy the praises becoz of you.
Thank you.

Reply
curryadmin
ahamed irfan February 19, 2006 - 12:00 am

delicous food.thank u for ur recipe.

Reply

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