Post by Deleted on Mar 10, 2006 8:38:42 GMT -5
Hi Everyone,
I had a culinary success last night I thought I would share. I had some left over pulled pork that I had cooked in my extra heavy 12 quart stock pot/Dutch oven. (Emmmmm, pulled pork) and DW has this thing for Hot and Sour soup from a Chinese place here in town. But at $5.50a quart she doesn’t see much of it.
So I decided to try and make some my self. Here is the recipe.
4 cups chicken stock or broth and 4 cups water and 4 chicken bouillon cubes.
6 tablespoons soy sauce
left over shredded chicken or pork
1 can mushrooms with juice
1.5 tablespoon Sriracha Hot Chili Sauce
1/2 teaspoon fresh ground pepper
1/2 cup Rice vinegar
1 can bamboo shoots, julienned
4 tablespoons cornstarch and 4 tablespoons cold water
2 egg, beaten
4 green onion stalks, diced (including tops)
1 teaspoon toasted sesame oil
1. Bring the stock and the meat to a boil and simmer for 5 min.
2. Add soy sauce, mushrooms and chili sauce.
3. Simmer for five minutes.
4. Add pepper, rice vinegar, bamboo shoots.
5. Simmer for five minutes.
6. Combine four tablespoons of cornstarch with four tablespoons of cold water in a cup. Stir until mixture is smooth. Add cornstarch mixture to soup and stir well.
7. Simmer for five minutes until soup is thickened.
8. Beat eggs in a cup until yolk and white are combined. Pour beaten eggs slowly, in a fine stream into soup. Stir soup several times.
9. Wait 30 seconds.
10. Add green onions and sesame oil to soup. Stir well. Remove from heat.
11. Serve hot.
The sesame oil and Sriracha are essential to getting the true taste of Chinese Hot and Sour soup. I found both in the Chinese food section at WalMart. I also used one of my whisks when I added the egg. Also. 1.5 T of the hot sauce makes a pretty hot soup. So cut that back a little for a milder soup, or add more if you like breathing fire.
The soup came out better than expected. Even DS thought it was great. And I had had to fight with him to save enough pulled pork to make the soup.
I am sure this recipe will divide well for a smaller batch, or can be doubled for a batch for canning.
Duke of Indiana
I had a culinary success last night I thought I would share. I had some left over pulled pork that I had cooked in my extra heavy 12 quart stock pot/Dutch oven. (Emmmmm, pulled pork) and DW has this thing for Hot and Sour soup from a Chinese place here in town. But at $5.50a quart she doesn’t see much of it.
So I decided to try and make some my self. Here is the recipe.
4 cups chicken stock or broth and 4 cups water and 4 chicken bouillon cubes.
6 tablespoons soy sauce
left over shredded chicken or pork
1 can mushrooms with juice
1.5 tablespoon Sriracha Hot Chili Sauce
1/2 teaspoon fresh ground pepper
1/2 cup Rice vinegar
1 can bamboo shoots, julienned
4 tablespoons cornstarch and 4 tablespoons cold water
2 egg, beaten
4 green onion stalks, diced (including tops)
1 teaspoon toasted sesame oil
1. Bring the stock and the meat to a boil and simmer for 5 min.
2. Add soy sauce, mushrooms and chili sauce.
3. Simmer for five minutes.
4. Add pepper, rice vinegar, bamboo shoots.
5. Simmer for five minutes.
6. Combine four tablespoons of cornstarch with four tablespoons of cold water in a cup. Stir until mixture is smooth. Add cornstarch mixture to soup and stir well.
7. Simmer for five minutes until soup is thickened.
8. Beat eggs in a cup until yolk and white are combined. Pour beaten eggs slowly, in a fine stream into soup. Stir soup several times.
9. Wait 30 seconds.
10. Add green onions and sesame oil to soup. Stir well. Remove from heat.
11. Serve hot.
The sesame oil and Sriracha are essential to getting the true taste of Chinese Hot and Sour soup. I found both in the Chinese food section at WalMart. I also used one of my whisks when I added the egg. Also. 1.5 T of the hot sauce makes a pretty hot soup. So cut that back a little for a milder soup, or add more if you like breathing fire.
The soup came out better than expected. Even DS thought it was great. And I had had to fight with him to save enough pulled pork to make the soup.
I am sure this recipe will divide well for a smaller batch, or can be doubled for a batch for canning.
Duke of Indiana
