Hot and Sour soup
Discussion
As requested 
Boil your chicken carcass for at least 20 minutes, drain off thru a sieve into another pan and cool chicken carcass in cold water, strip off all them lovely bits of chicken and add back to your stock.
Add whatever veg you have available into your stock (peas, sliced carrot/cabbage/onion/peppers/mushrooms, whatever really!) The crispier you like your veg add it later according to how you like it.
Add (to taste) rice wine/vinegar, light soy sauce, a few dashes of sesame oil, salt, sugar, & of course chilli sauce & vinegar, give it all a good stir.
Mix some cornflour with water in a cup and when your soup is bubbling add this bit by bit until you are happy with its consistency, not too thick tho as it will get thicker the longer you leave it on the heat.
Depending on how you like your hot and sour soup, add white pepper and/or sugar to taste and more chilli or more vinegar, I like to make sure I can taste chilli and vinegar as its hot and sour of course! It does smell a lot of vinegar but it tastes awesome when done.
If you like, add a few prawns, and them & mix an egg or 2, and when boiling again pour in over a fork into soup stirring well.
Taste it again when egg is blended in, and add anything more to taste to your preference, add a few finely sliced spring onions and serve!!
Enjoy!
When cooled down the rest will keep in the fridge for about 3 days
Cheers
Woody
Boil your chicken carcass for at least 20 minutes, drain off thru a sieve into another pan and cool chicken carcass in cold water, strip off all them lovely bits of chicken and add back to your stock.
Add whatever veg you have available into your stock (peas, sliced carrot/cabbage/onion/peppers/mushrooms, whatever really!) The crispier you like your veg add it later according to how you like it.
Add (to taste) rice wine/vinegar, light soy sauce, a few dashes of sesame oil, salt, sugar, & of course chilli sauce & vinegar, give it all a good stir.
Mix some cornflour with water in a cup and when your soup is bubbling add this bit by bit until you are happy with its consistency, not too thick tho as it will get thicker the longer you leave it on the heat.
Depending on how you like your hot and sour soup, add white pepper and/or sugar to taste and more chilli or more vinegar, I like to make sure I can taste chilli and vinegar as its hot and sour of course! It does smell a lot of vinegar but it tastes awesome when done.
If you like, add a few prawns, and them & mix an egg or 2, and when boiling again pour in over a fork into soup stirring well.
Taste it again when egg is blended in, and add anything more to taste to your preference, add a few finely sliced spring onions and serve!!
Enjoy!
When cooled down the rest will keep in the fridge for about 3 days
Cheers
Woody
Nice one, im looking forward to making some of that, cheers!!
dont forget to keep tasting as you go along and try and estimate as to how much water you put in the stock initially for how many servings you want. I do 3 pints water and 2 eggs to last me the week for my lunches and enough of the rest to the taste, I never measure the rest out just taste as I go along and have a think of what you think it might need adding, thats sort of the key, as there's plenty of different flavours throughout the err chineses out there, you can also add MSG if you like but i dont bother, that would be the only difference from the pros i would say, and the white veggie stuff thats suppose to represent meat 
secret with chinese hot and sour soup is rice vinegar (sour) and fine ground white pepper (hot)...
try and keep it simple...
to make it gloopy use potato starch rather than corn starch...
a good stock (knorr chicken stock - the stuff in the brown curvy bottle...) makes all the difference...
Tom Yum is a different kettle of fish entirely...
try and keep it simple...
to make it gloopy use potato starch rather than corn starch...
a good stock (knorr chicken stock - the stuff in the brown curvy bottle...) makes all the difference...
Tom Yum is a different kettle of fish entirely...
Edited by scruffy on Sunday 18th January 12:21
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