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Parisfox · Hunter Joined: 27 May 2006 Posts: 106 Location: Nebraska

Quick Chicken Soup

4 cups chicken bouillon
1 green onion, sliced (use top too)
8 ounces skinless, boneless chicken breast, cut into 1/2-inch strips
3 eggs (beaten)
2 tablespoons dry wine (optional)
3 teaspoons dried tarragon
Salt and pepper

1. Pour the bouillon into a large saucepan. Heat until the broth boils. Add the onion. Bring back to a boil. Add the chicken and immediately reduce the heat to low. Cover and simmer gently for 5-6 minutes.
2. Uncover the pan and bring the soup back to a boil. Add the beaten eggs in a slow stream. Do not stir while adding the eggs.
3. Remove the pan from the heat. Stir in the wine, chives, tarragon, salt, and pepper. Let sit for 3-4 minutes before serving.

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Scout Finch · Meat Devil Joined: 08 Aug 2006 Posts: 1162

Does anybody know how to make this into a hot and sour soup? Should I just add vinegar (??white) and chili oil to taste and omit the wine? I'm not real sure of the ingredients in hot and sour.

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barb0324 · Guest

That sounds like a great idea, Scout, maybe even some soysauce? I just checked a recipe and they added garlic and ginger, minced. I will have to make some, could add a few mushrooms and sliced green onion, too... yum!

adwred · Posted: Sat Jun 09, 2007 1:32 pm Post subject:

Yes, just add white vinegar to taste - 3 tbsp-ish. Traditionally, they use ground white pepper for the 'hot' part - start with a 1/4 tsp and go up from there, depending on how hot you like it. And I'd leave out the wine and the tarragon and add some dried Chinese mushrooms (tree ears or dried shiitakes), which you can pick out afterwards - but the flavour they leave behind is unbelievable and kind of vital to the flavour of a real hot and sour soup. Also, finish it with a tiny drizzle of sesame oil at the end.
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Scout Finch · Meat Devil Joined: 08 Aug 2006 Posts: 1162

Thanks for the tips, ova.

Thanx

I'm making this tonight. Had a jones for hot and sour soup lately. I didn't know the "hot" part was white pepper and not chilis. Yup

On the dried mushrooms, don't you soak those first to soften? Good goddess, I'm such a kitchen rube. Eggy, I am on the other side of the continuum from you - you are a professional chef, and I am the person who sets the kitchen on fire trying to boil water. Sad