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Szechuan-style hot and sour chicken soup

shanagan
  • 30 minutes
  • Serves 4

INGREDIENTS

500 g

Chicken breast, skinless boneless fillets

50 g

Bamboo shoots

1/4 tsp

Chillies, dried

1 handful

Coriander, fresh

2 cloves

Garlic

3

slices Ginger, fresh root

200 g

Mushrooms, fresh

2

Spring onions

1

Egg

750 milliliters

Chicken stock

1

Dessertspoon soy sauce

2 tbsp

Cornflour

1 tbsp

Sesame oil

3 tbsp

White wine vinegar

100 milliliters

Water