Hot and sour chicken broth
An average of 5.0 out of 5 stars from 3 ratings
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4
- Dietary
- Dairy-freePregnancy-friendly
Chicken broth is food for the soul, and this hot and spicy version is sure to give you a boost.
Ingredients
- vegetable oil: 1 tbsp vegetable oil
- chicken thigh: 1 boneless chicken thigh, cut into thin strips.
- shiitake mushrooms: 3 Paris brown or shiitake mushrooms, thinly sliced
- garlic: 2 garlic cloves, peeled and finely chopped
- ginger: 1 tsp finely chopped ginger
- chicken stock: 1 litre/1¾ pints chicken stock
- egg: 1 free-range egg, beaten
- sesame oil: 1 tsp sesame oil
- soy sauce: 2 tsp soy sauce
- chilli oil: 1 tsp chilli oil
- vinegar: splash black vinegar
- spring onions: 2 spring onions, thinly sliced
- chilli: 1 bird’s-eye red chilli, finely chopped
- black pepper: salt and freshly ground black pepper
Method
Heat the oil in a saucepan and fry the chicken until cooked through and golden-brown. Remove from the pan and set aside.
Add the mushrooms to the pan and fry for a minute, then add the garlic, ginger and stock. Bring to the boil, then simmer for 10 minutes.
Mix the egg with the sesame oil, soy sauce, chilli oil and vinegar and pour into the broth, beating as you go. Taste and season with salt and pepper.
Ladle into bowls and garnish with the spring onions and chilli.
