Hot & Sour Soup (Suen Lat Tong)

(from daddiolder’s recipe box)

Source: Madame Wu's Art of Chinese Cooking

Prep time: 20 minutes
Cook time: 20 minutes
Serves 4 people

Categories: Chinese - Soup

Ingredients

  • Have ready:
  • 2 cans chicken broth
  • 1 can water
  • 1 cup cooked, unboned, thin-sliced chicken
  • 1 cup presoaked Chinese black mushrooms, cut into strips
  • 1 cup bamboo shoots, cut into strips
  • 1 cup canned sliced Chinese mustard pickles (be sure to wash off the pickling hot sauce)
  • 3/4 cup bean curd cut into strips
  • 2 eggs
  • 1/4 teaspoon sesame oil
  • 1/4 teaspoon pepper
  • Also:
  • 2 tablespoons white vinegar
  • 1 tablespoon light Chinese soy sauce
  • 2 tablespoons dark Chinese soy sauce
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons Chinese hot sauce (not Tabasco)
  • 1 tablespoon cornstarch

Directions

  1. Bring the chicken broth and water to a boil over high heat, covered, and skim off the fat.

  2. While the broth is boiling, add the chicken, cook 5 minutes.

  3. Add the mushrooms, bamboo shoots, mustard pickles and bean curd and continue to cook covered over high heat for 10 more minutes.

  4. In a small bowl, mix the white vinegar, soy sauces, salt, hot sauce, and cornstarch.

  5. Add this sauce to the broth, cook for 3 minutes.

  6. Stir together slightly beaten eggs, sesame oil, and pepper.

  7. Add to soup

  8. Serve immediately.

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