Hot & Sour Soup

READY IN: 40mins




  • Cook chicken strips until they have an internal temperature of 170 degrees F (using a meat thermometer to test). Set aside. IMPORTANT: don't cook as much as you'd cook a chicken breast you might eat by itself: heating the soup will continue to cook the chicken, resulting in tough, overcooked chicken in your soup.
  • Dissolve tamarind paste by heating with an ounce of the chicken stock. (microwave is a good way to do this). Remove any seeds from melted paste, since they're inedible.
  • If using pickled radish, chop as finely as you can make it, since they're hard to chew.
  • Bring stock to boil. Add tamarind/stock mixture, soy sauce, chinkiang vinegar, pepper, bamboo shoots, mushrooms, radish, and chestnuts; SAVE LIQUID FROM BAMBOO SHOOTS & CHESTNUTS. Stir. Let cook for 3 minutes.
  • While cooking, in separate bowl combine cornstarch or flour and liquid from the previous step to make a slurry. Add slurry a little at a time and stir until thick (all slurry may not be necessary, so add as much as necessary for desired thickness).
  • Add eggs while stirring and cook for 30 seconds or until eggs are done. Add green onions and chicken.
  • Cut tofu into strips that are about 1/4" x 1/4" x however thick the tofu brick is.
  • Remove from heat. Add rice vinegar and tofu and blend thoroughly.
  • Serve with crispy fried won tons if desired.