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Hot and Sour Chicken breast and Tomato Soup

◎Ingredients◎ 3~4 servings
Chicken breast 150g
5 cherry tomatoes (80g)
Carrot　　　　　　　　　90g
Green onion 50g
2 shiitake mushrooms (70g)
Enoki mushrooms 90g
Boiled bamboo shoots (shredded) 80g
Wood ear mushroom (after soaking in water) 20g
2 beaten eggs
1 tbsp water-soluble potato starch 1 tbsp water
Appropriate amount of chili oil
Water　　　　　　　　　1000cc
Mitsuba leaves to your liking
Black pepper as desired

◎Chicken seasoning◎
Cooking sake 1 tbsp
1 teaspoon grated ginger
A pinch of salt

◎Soup seasoning◎
2 tsp chicken stock powder
2 tablespoons soy sauce
A little pepper
3 tablespoons of vinegar
Add salt if the taste is bland

~how to make~
Preparation
・Reconstitute the dried fungus with water.
・Dissolve potato starch in water
・Eggs are beaten

1 Pour water into a pot, add sake, grated ginger, and a pinch of salt, heat and add chicken.
2 When 1 comes to a boil, boil for 4 minutes, turn over and boil for another 4 minutes, then turn off the heat, cover and let it steam as it is (about 20 to 25 minutes until the chicken is completely cooked)
3 Cut the carrots into thin strips, cut the green onions diagonally, cut the shiitake mushrooms into thin slices, cut the enoki mushrooms into bite-size pieces, cut the cherry tomatoes into two pieces, and drain the bamboo shoots.
4 Remove the chicken from step 1, turn on the heat, add all the ingredients except enoki mushrooms and mini tomatoes, and bring to a boil.
5 Lower the heat and add all the soup seasonings except vinegar to 4 and simmer until the carrots are soft.
6 Cut the chicken into bite-sized pieces, add enoki mushrooms and cherry tomatoes, and boil over medium heat for about 5 minutes.
7 Add vinegar to 6 and bring to a boil over medium heat (taste and add salt if it's thin)
8 Add the water-soluble potato starch to 7 and boil until it thickens.
9 Bring to a boil, add the beaten egg to 8, and add chili oil when the egg is well cooked.
10 Place in a bowl and top with black pepper and trefoil if desired

*Because cutting chicken is troublesome, I boiled the whole chunk and added only half. The other half can be eaten as a salad or served over tofu or rice. 150g is fine as is.
*If you don't like sour taste, reduce the amount of vinegar.



#Hot and sour soup
#soup
#Chinesefood