Hot and Sour Soup

 I went hunting for a recipe online for this recipe that didn't use mushrooms and didn't use tofu.  I found this recipe and printed it out a couple of weeks ago, but when I went back to find the original source to give credit here, I couldn't locate it.  So, I made a few notes and am typing it exactly the way I cooked it last night.  It was delicious and was exactly the right amount of heat and sour for both my husband and I.

Ingredients

1 boneless and skinless chicken breast

Chicken broth to cover chicken breast

Pinch of salt

Place chicken breast into a pot covered with broth and pinch of salt.  Bring to a boil then set a 15 minute timer.  At the end of the 15 minutes, remove the chicken and shred it (I put it into my kitchen aide with my paddle and shredded it that way) Set aside

6 cups chicken broth

1/2 cup shredded carrots

1/2 cup bean sprouts 

2 T. Soy Sauce

1 T Chili Sauce (use whatever chili sauce you have on hand, garlic, sweet, etc....I used Thai Mango sweet chili sauce that I had from another recipe)

2 tsp. white pepper

1 tsp. black pepper

4 T Rice Vinegar

1 tsp salt

3 T corn starch

1/4 cup water

1 egg whisked

2 green onions sliced 

Directions

1.  Put the 6 cups of chicken broth into a pot and bring it to a boil, then add in the shredded chicken, the chili sauce, and the soy sauce.  Reduce the heat to a simmer.

2.  Add the carrtos, sprouts, white pepper, black pepper, salt and rice vinegar and return the soup to a simmer.

3.  Combine the cornstarch and water and mix well into a slurry.  Add it slowly to the soup stirring as you add to thicken the soup.

4.  Keep the soup simmering and bubbling and add in the whisked egg slowly swirling it to make the flowery strands.

5.  Garnish with the green onions and serve.