Subj : Re: Hot & Sour Chicken
To : Ben Collver
From : Dave Drum
Date : Sun Jun 08 2025 00:45:44
-=> Ben Collver wrote to Dave Drum <=-
BC> By: Dave Drum to Ben Collver on Fri Jun 06 2025 05:33:00
DD> Title: Hunan Hot & Sour Chicken
BC> I also like hot & sour soup and i would always choose that over the
BC> egg drop soup. Here's another hot & sour soup recipe.
BC> MMMMM----- Recipe via Meal-Master (tm) v8.06
BC> Title: Vegan Hot And Sour Soup
BC> Categories: Soups, Chinese
BC> Yield: 6 Servings
BC> 10 Dried shiitake mushrooms;
BC> - rehydrated
BC> 1/2 c Dried wood ear mushrooms;
BC> - rehydrated
BC> 14 oz Extra firm tofu (350 g)
BC> 8 c Vegetable broth
I've several H&S recipes and every one calls for either chicken stock or
broth for the liquid. Except one - and it uses pork stock. Bv)=
OTOH I don't do H&S at home. Only at a restaurant. And I don't do the
H&S at Oriebntal buffets. I stick with the Egg Drop/Flower soup which
is generlly acceptable whilst their H&S would gag a maggot out of a
garbage pail.
Here's a recipe I make about once a year - which I first encountered in
a New York City style quick-serve place called China Star. Even though I
don't care for quick-serve (order at the counter and food is delivered
to your table) model I do go there on repeat.
Anyway, enough pre-ramble. I encountereed their "Hosue Special Soup" the
first vivit - and it's the reason I return. The soup is/can be a meal in
itself. And that's why I tried duplicating it at home. Here 'tis:
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Dave's House Special Soup
Categories: Seafood, Pork, Poultry, Vegetables, Pasta
Yield: 4 Servings
1/2 c Angel hair pasta
52 oz (3 cans) chicken broth
4 oz U-60 shrimp; peeled,
- deveined, tails off
3 oz Pork; in 2" X 1/8" X 1/8"
- matchsticks
3 oz Chicken; in 2" X 3/4" X 1/8"
- pieces
1 c Shredded bok choy
1/2 c Corn niblets
1/2 lb Sliced button mushrooms
4 oz Can water chestnuts; drained
- cut in 1/8" matchsticks
2 tb Chopped scallions
1 ts Cornstarch
1 ts Kikkoman teriyaki sauce
Break pasta into 1" pieces and set aside.
In 3 quart saucepan bring broth to a boil. Stir in
vermicelli, shrimp, pork, chicken, bok choy, corn,
mushrooms, water chestnuts and scallions.
Reduce heat and simmer 5 minutes.
Stir cornstarch dissolved into 1 tb water and the
Teriyaki sauce.
Cook, stirring constantly until thickened.
NOTES: This was an attempt to duplicate a soup I had
enjoyed in a restaurant setting. It makes no claim of
being authentic - and there was no corn in the original.
And the original had some coins of carrot - which I did
not have in stock at the time. And didn't miss in the
finished product.
But, I liked it as did my guests
Uncle Dirty Dave's Kitchen
MMMMM
... English recipe: boil and salt it. Boil some more.
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