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Hot and Sour Chicken Soup

Kategorie:

Anzahl: 8 servings

4
4
1
6
3/4
3
450
1
240
2
450
1/3
2
1

Essl.
Essl.
cups
Teel.
Essl.
g

g

g
cup

Chicken Breasts *
Soy Sauce
Salad Oil
Water
Ground White Pepper
White Wine Vinegar
Snow Peas
Red Pepper, Thin Strips
Bamboo Shoots, Drained
Chicken Bouillon Cubes
Firm Tofu, Cut Bite Size
Cornstarch
Eggs
Green Onion, Thinly Sliced

* Chicken breasts should be skinned and boned.
~-------------------------------------------------------------------------
Cut the chicken into 1/8 in. slices. Stir the chicken slices with 1 T soy
sauce in a bowl. Cook chicken in oil in 5 qt. dutch oven until tender,
about 3 min. Remove the chicken, add the remaining soy sauce to pan with
next seven ingredients, and heat to boiling, stirring frequently. Reduce
heat to low and simmer for 10 min. or until veg. are tender. Add chicken
and tofu, bring to boil over medium heat. Stir cornstarch and 1/3 c. water
in small bowl until smooth. Gradually add the mixture to the simmering soup
until slightly thickened and smooth. Beat the eggs in a small bowl and
slowly pour into soup, stirring gently until set. Top with green onion.

Stichworte: Thai, Chicken, Soups




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