HOT AND SOUR SPECIAL SOUP
Isn’t it way too cold to
step out? But the rainy weather calls for a hot steamy bowl of soup filled with
delicious ingredients. Here is how you can cook restaurant style and by that I am
talking about Asian Wok’s Special 19B soup or Four Seasons Special Hot and Sour
Soup in just under 15 minutes.
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PREP TIME
COOK
TIME
10 MIN
15 MIN
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----------------------- COURSE CUISINE
SERVINGS
APPETIZER
CHINESE
3-4 SERVINGS
INGREDIENTS
100 g Chicken Thighs
60 g Prawns
2 Carrots
¼ cup Spring Onion
5 Button Mushrooms
6-7 Shitake Mushrooms
2 Eggs
3 tbsp Oil
2 tbsp Soy Sauce
2 tbsp Dark Soy Sauce
2 Tbsp Red Chili Sauce
½ tbsp Salt
¼ tbsp Sugar
½ tbsp Black Pepper
1 Knorr Chicken Cube
1200 ml Chicken Stock
FOR SLURRY
4 tbsp Cornstarch
10 tbsp Water
LET’S GET COOKING
- Take the boneless chicken thighs and cut them into small cubes.
- Similarly, chop up the prawns as well.
- With another knife thinly slice up both kinds of mushrooms.
- Next, take the carrot and dice it into fine cubes.
- Lastly thinly slice the spring onions.
- In a small bowl crack the eggs and whisk them until the yolk is fully combined with the whites of the egg.
- In another bowl prepare the slurry by mixing 4 tbsp corn flour and 10 tbsp water and mix well.
- Now that the prep is complete. Take a wok and place it over medium heat.
- Pour in the oil and once the smoke arises add in the chopped chicken.
- When the chicken turns white add prawns to the wok and stir while they are cooking.
- Next, add the mushrooms and keep stirring.
- After 1 minute add in both simple and dark soy sauce.
- In case you do not have dark soy sauce, just add 4 tbsp of simple soy sauce.
- Then add red chili sauce according to the taste and mix well for 1 minute.
- Put in the 1200 ml chicken stock or water and let it come to a boil.
- Remove the skims as they appear on the surface.
- After 2 minutes throw in the chicken cube and adjust the salt and black pepper according to the taste.
- Let the mixture simmer on medium heat for 3 minutes.
- Throw in the finely diced carrots and mix well.
- While it’s cooking take the slurry that you prepared earlier and give it a good mix.
- Corn flour settles at the bottom of the bowl so make sure to mix it is fully dissolved in the water.
- Turn the heat low and slowly start to pour the slurry into the wok.
- Keep whisking as you add half of the slurry.
- Next, on low heat pour the whisked eggs into the soup in a circular motion.
- Let the egg cook for half a minute and then stir gently.
- With the help of the ladle break apart any big lump of egg forming.
- Add in the rest of the remaining slurry until the soup reaches the desired consistency, and keep the heat low.
- Once the wanted consistency is reached add in the spring onions and let them cook for about a minute or so.
- Serve with fish crackers and Bon Appetite!
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