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Hot and sour soup 2
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| Artist: |
_ |
| Categories: |
Asian, Chinese, Ethnic, Soups & Stews |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 4
| | Chicken breasts | | | -skinned, boned | | 4
| tbsp | Soy sauce | | 1
| tbsp | Salad oil | | 6
| cup | Water | | 3/4
| tsp | Ground white pepper | | 3
| tbsp | White wine vinegar | | 1/4
| lbs | Snow peas | | 1
| | Red pepper, thin strips | | 8
| oz | Can bamboo shoots, drained | | 2
| | Chicken bouillon cubes | | 1
| lbs | Firm tofu, cut bite size | | 1/3
| cup | Cornstarch | | 2
| | Eggs | | 1
| | Green onion, thinly sliced |
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Procedures:
| 1 | Cut the chicken into 1/8 in. slices. | | 2 | Stir the chicken slices with 1 tablespoon soy sauce in a bowl. | | 3 | 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. | | 4 | Reduce heat to low and simmer for 10 min. or until veg. | | 5 | Are tender. | | 6 | Add chicken and tofu, bring to boil over medium heat. | | 7 | Stir cornstarch and 1/3 c. water in small bowl until smooth. | | 8 | Gradually add the mixture to the simmering soup until slightly thickened and smooth. | | 9 | Beat the eggs in a small bowl and slowly pour into soup, stirring gently until set. | | 10 | Sprinkle green onion over the soup. | | 11 | Cal. | | 12 | 230 serving, 1g fat. |
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