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Dearest McClugg, (or anyone else who cares to respond) I'm looking for a SIMPLE recipe for Hot & Sour Soup. The closest I see in the soup section is the Avgolemono, which is long & complicated, although I'm sure delicious. I tried just adding vinegar to chicken soup, that just tasted like vinegar in chicken soup. I found several in cookbooks, & also on the internet, but am not satisfied with any of them. Any help with this will be greatly appreciated. Thanks in advance, from a truly lazy cook, Wink |
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| | From:  McClug1 | Sent: 6/19/2002 1:58 PM |
Hi, Wink. I found this beauty in my Good Home Cooking collection, 1985. It's from "The Vermont Symphony Cookbook", submitted by Debbie Hang. You can make the basic recipe fancier (if you have kitchen help) by adding 1/4 pound lean pork, cut in strips and sauteed in 2 tablespoons oil, an 8-ounce can of bamboo shoots, drained, 2 cups of sliced mushrooms and 1/2 cup chopped scallions for garnish. But to accomodate the whole club's inveterate laziness, here is the basic recipe. (I will put the fancy recipe with a photo in our Soups category today.) Chinese Hot and Sour Soup - 6 cups chicken broth
- 2 tablespoons distilled white or cider vinegar
- 2 tablespoons soy sauce, plus additional to taste
- 1 teaspoon Oriental hot chili oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 2 eggs, well beaten
- Bring chicken broth to a boil. Add pork, bamboo shoots and mushrooms, if using. Add vinegar, 2 tablespoons soy sauce and the hot chili oil.
- Blend in cornstarch and water. Cook, stirring, 2 to 3 minutes (with assistance, of course), until slightly thick
- Swirl eggs into soup. Cook, stirring, 1 to 2 minutes. Add additional soy sauce and garnish with scallions, if desired.
Serves 6 to 8 NOTE: "This can be frozen after step 2 for up to a month. You can make your own chili oil. Put a whole dried chili pepper in a small jar and fill with peanut, corn, cottonseed or safflower oil. Let it stand a few days, then remove the chili. WARNING: Use sparingly!" If you try it, let me know what you think...McClug |
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I am fine - have my keys love the site - I classify as a really non cook (eat out everyniteer). But love homecooking - my question is what is everyones defination of "Home Cooking" ? sschwimm  |
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| | | From: McClug1 | Sent: 6/20/2002 3:13 PM |
Sschwimm: My definition of HOME COOKING is: When you come HOME, someone is in the kitchen COOKING! There may be others, but I believe this is the accepted definition according to the OED (Old Eaters' Dictionary). McClug |
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Thanks McClugg! This sounds delicious & doable, even for a lazy non-cook! I will try it this weekend & make a report re: ease of preparation & deliciousity. Wink |
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Well Sssssschwimm, my idea of home cooking is to be able to sit at a kitchen counter while a person with a large bosom in a frumpy housedress, apron, & gray hair offers me fragrant samples of whatever is being cooked, & calls me Dear & worries that I'm not getting enough to eat because I'm so underweight. Seriously yours, Wink |
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well my notion of down home cooking is this: a big pot of home made chili and a iron skillett of corn bread. oldrooster |
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Hey Old Rooster, I can go you one even better than that! How about Fried Chicken, Tator Soup and that Corn Bread? Yummmmm! Cookie |
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