Hot And Sour Broth With Shredded Chicken Recipes

Steps:

• In a saucepan, combine the chicken broth, water, mushrooms, bamboo shoots, ginger, garlic, soy sauce, and hot pepper flakes. Bring to a boil, then reduce the heat to low, cover and simmer while you assemble the rest of the ingredients.
• Place the chicken slices into a bowl and toss with the sesame oil to coat. In a separate bowl, stir together the cornstarch and vinegar, and set aside.
• Increase the heat under the broth to medium-high, and return to a rolling boil. Add the chicken slices. Return to a boil, and then drizzle in the egg while stirring slowly to create long strands of egg. Stir in the vinegar and cornstarch. Simmer over medium heat, stirring occasionally, until chicken is cooked through and the broth has thickened slightly, about 3 minutes. Serve garnished with green onions and cilantro.

Steps:

• In a large saucepan or stockpot, combine the black and tree ear mushrooms, tiger lily buds, and chili peppers with the stock or water. Bring to a boil.
• Remove from the heat and steep for 30 minutes. Remove 2 black and 4 tree ear mushrooms, cut into 1/4-inch slices, and reserve.
• Reheat the stock until almost boiling. Divide the chicken, bamboo, carrots, tofu, and scallions among 4 bowls. Pour the hot broth into the bowls and garnish with the reserved mushrooms, cilantro leaves, and lime, and serve.

Steps:

• Preheat oven to 375°. In a large bowl, combine the broth, soup, sour cream and butter. Stir in croutons and chicken. , Transfer to a greased 13x9-in. baking dish. Bake, uncovered, until heated through, 20-25 minutes.