You can substitute chicken breasts if that’s what you have, or use pork.
Chicken: I use boneless, skinless chicken thighs because they are flavorful and stay very tender.Here’s what you need to make this spicy soup: Most are easy to find in the supermarket. There are quite a few ingredients in this Hot and Sour Soup recipe, but each plays an important role. It also delivers textural variation via mushrooms, tofu, chicken, bamboo shoots, and ribbons of egg.It’s a hearty soup with lots of protein from chicken, tofu, and eggs.Mushrooms, soy sauce, and sesame oil add umami. Distilled white vinegar gives it a tangy punch. It’s loaded with flavor- white pepper, fresh ginger, and fresh chiles give it a kick.Starting with a base of Chinese Chicken Broth gives the soup a flavor foundation that instantly places it in Chinese cuisine, but even if you use a basic store-bought broth, the soup is delicious.This soup can be on the table in under 30 minutes, easily. I really love this soup! Why you’ll love this Chinese hot and sour chicken soup The “sour” comes from sharply acidic distilled white vinegar. It gets the “hot” from white pepper, fresh chiles, and fresh. The name promises big, contrasting tastes and I am here for it. I like big flavors, which is why I love the whole idea of Hot and Sour Soup. This soup usually contains pork, but after some experimentation, I found that I preferred Chicken Hot and Sour Soup-the chicken pieces (I use boneless chicken thighs) stay nice and tender, unlike pork that tends to get a bit dry. Eventually, I gave up and decided I needed to create my own perfect pot. It has been 15 years since I moved out of the city and, though I’ve tried, I haven’t found a really great restaurant version of Hot and Sour Soup in my neighborhood. When I lived in San Francisco, there was a place around the corner from my apartment (Eliza’s Chinese) that made a great Hot and Sour Soup that was spicy and tangy and totally curative. Some are very good, but many are disappointing. I’ve ordered Hot and Sour Soup at Chinese restaurants for decades. As an Amazon Associate, I earn from qualifying purchases. The rich, tangy, spicy brothy, and thick soup filled with mushrooms, bamboo shoots, and tender chicken pieces is seriously nutritious and healing. These links are affiliate links, which means that if you use our links to purchase these ingredients, Amazon pays my family a small amount for the sale - at no extra cost to you.Chicken Hot and Sour Soup is my go-to food when I’m feeling a cold coming on. I've also included some other Chinese kitchen essentials, used in many of my dad's other recipes. Dried Wood Ear Fungus (a few options, depending on what's in stock):.Dried Shiitake Mushrooms (soak for 15-20 minutes in warm water before slicing).If you don't live near an Asian market, most or all of what my dad uses in this recipe can be found on Amazon: Some of these ingredients are hard to find in a typical grocery store. This leaves just the seed to be dried, with its distinctive heat and concentrated spiciness.Īs you’ll see in my dad’s recipe, even just a teaspoon of white pepper is enough for a pretty noticeable kick of heat.
#HOT AND SOUR SOUP SKIN#
White peppercorns are soaked for at least a week, which allows the outer skin to decompose. Black peppercorns are dried as soon as they’re picked, and their skin becomes black and shriveled. The main difference is when and how they’re harvested and processed. White peppercorns, black peppercorns, green peppercorns, red peppercorns, these are all the same berry from the same pepper plant, piper nigrum. Also, fun fact: black and white pepper actually both come from a fruit. If you’ve never heard of white pepper, it’s a spice that’s ground up from white peppercorns.
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