Hot and Sour Soup with Chicken Ribbons and Summer Vegetables

Name: Hot and Sour Soup with Chicken Ribbons and Summer Vegetables
Yield: Serves 3 to 4 in large bowls, 6 to 7 in small bowls
Cuisine: China
Ingredients: 1 cup fresh corn kernels; ¼ cup plus 3 tablespoons soy sauce or 3 tablespoons mushroom soy sauce; Kosher salt; 3 tablespoons julienned purple or green basil; Serrano-Lemongrass Vinegar or unseasoned Japanese rice vinegar; Freshly ground black pepper; ½ cup seeded and diced tomatoes; ⅓ cup fresh peas; 3 tablespoons cornstarch; 8 cups China Moon Infusion or China Moon Double Stock; ½ to ¾ pound fresh skinless chicken breast, cut crosswise against the grain into thin slivers; ⅓ cup thinly sliced green and white scallion rings; 1 large egg white; 1 tablespoon Chinese rice wine or dry sherry; 1 tablespoon cornstarch; 1 teaspoon kosher salt; ¼ cup finely chopped Chinese chives

Preparation info

Serves
3 to 4
in large bowls

Difficulty
Easy

Appears in

China Moon Cookbook

By Barbara Tropp

Published 1992

About

Classic hot and sour soup, a creation of northern Chinese cooks, is designed to warm your toes in winter. This lighter, unorthodox version is keyed to summer and all its glories. The preparations may be done up to a full day ahead.

Hot and sour soup is a great one-bowl meal. It doubles easily for a crowd, and if you’ve made too much, survives reheating nicely. Both my first cookbook and this one were written on the fuel of hot and sour soup reheated over the course of many days! For

Ingredients

Asia
China
Soup
Summer

Ingredients

Method