Hot and sour chicken broth
Chicken broth is food for the soul, and this hot and spicy version is sure to give you a boost.
By Matt Tebbutt
From Saturday Kitchen
Ingredients
- 1 tbsp vegetable oil
- 1 boneless chicken thigh, cut into thin strips.
- 3 Paris brown or shiitake mushrooms, thinly sliced
- 2 garlic cloves, peeled and finely chopped
- 1 tsp finely chopped ginger
- 1 litre/1¾ pints chicken stock
- 1 free-range egg, beaten
- 1 tsp sesame oil
- 2 tsp soy sauce
- 1 tsp chilli oil
- splash black vinegar
- 2 spring onions, thinly sliced
- 1 bird’s-eye red chilli, finely chopped
- 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.
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