Chinese Hot And Sour Soup

Course Appetizer

Cuisine Chinese

Keyword Cayenne Pepper, Fresno pepper, Jalapeno Pepper

Prep Time 20

Cook Time 30

Setting Time 2

Total Time 2 50

Servings servings

Calories 197kcal

In a small bowl add the chicken and beef (pork and fish can work too), Chinese 5 spice powder, and cornstarch. Mix well.
Add the sherry and combine until there are no lumps left in the cornstarch then set aside for 2 hours.
In the meantime chop the chilies finely and rehydrate your mushrooms (if using dried.)
Slice the mushrooms finely and add them with the chili to the marinading meats and stir.
Chop and add the lily buds (if you are using them), removing any tough parts.
Add the chicken broth to a large soup pan over medium heat.
Add the meat mixture and stir so they don’t stick together.
Allow to boil for 5 minutes then add the cabbage and any other vegetables you would like.
Add vinegar, sugar, and soy sauce, then stir to combine.
In a small dish combine white pepper, cornstarch, and a tablespoon of water until smooth.
Take some of the soup and mix with the cornstarch mixture to avoid lumps then pour back into the soup pot and stir constantly until thickened.
Bring the mix back to a high boil.
Whisk the egg in a separate dish.
Stir the soup so it is moving and slowly drizzle the egg into it without stirring, you want the egg to be cooked before stirring again.
Adjust the vinegar, salt, and pepper to suit your own taste.
Serve immediately - piping hot!