Hot and Sour Chicken Soup
Very good and very easy to make Asian soup. My husband is a chef, and he said that this was fantastic! (He’s hard to impress.) We finished the pot in one sitting.
- 1/2 pound chicken breast, preferably skin on
- 1 handful shiitake mushrooms, stems discarded, sliced
- 2 medium-sized shallots, thinly sliced
- 1 tsp grated ginger
- 1 large clove garlic, minced
- 2 quarts chicken stock
- 3 tablespoons soy sauce
- 1 1/2 tablespoons cider vinegar
- 2 tsp chili sesame oil (or 1 tsp sesame oil + 1 tsp chili oil)
- Salt and pepper
- 2 ounces dried vermicelli
- 2 or 3 scallion stalks, chopped
- Heat 1 ounce olive oil a wok or sauté pan over medium-high heat. Sauté the chicken breast skin-side down until golden brown, about 5 to 6 minutes. Turn the chicken breast over and sauté the other side until fully cooked, another 5 to 6 minutes. You can also put a quarter cup of water in the pan to steam the meat through. Remove the chicken from the skillet and set aside to let cool.
- Meanwhile, heat 1 ounce olive oil in a medium-sized pot over high heat. Cook the shiitake mushrooms, shallots, and ginger, stirring occasionally, for 3 minutes. Add the garlic and cook for another minute. Pour in the chicken stock and bring to boil.
- Reduce to simmer and add soy sauce, vinegar, and chili sesame oil. Season with salt and pepper to taste (for extra authenticity points, use white pepper.)
- Meanwhile, slice the chiclen breast (1/2 inch or so thick) after it has cooled.
- Add vermicelli and cook for 5 to 6 minutes. Stir in chicken at the last minute to reheat. Ladle into soup bowls, garnish with scallions, and serve.