Leftover roasted chicken, a can of bamboo shoots, freshly made chicken broth and scallions.  What to make?  Ah hah! Chinese hot and sour soup; even better than take out ever was when I could eat it and super simple.  Lots of stuff in it but just measure and dump basically.

Notes: you can use leftover roast chicken or pork as the protein or tofu if you want to be vegetarian. I like all the vegetables but leave any of them out if you wish. You can even leave out the noodles; I would use the cornstarch then to help it be a tad thicker.

Hot and Sour Chinese Chicken Soup

Ingredients:

5 cups homemade chicken broth

about 3/4 cup broken rice noodles; I prefer extra wide size

2 garlic cloves

about 2 tsp. freshly grated ginger root

1 Tbsp. balsamic vinegar

2-3 Tbsp. rice wine vinegar; can use red wine vinegar

1 Tbsp. chili sauce

3 Tbsp. gf soy sauce

1/4 tsp. sriracha sauce

2 tsp. brown sugar

1 stalk celery cut on the diagonal into thin slices

1/2 cup thinly sliced red pepper; I cut it into 1 inch lengths

4 oz mushrooms; shiitake are traditional but you can use any fresh mushroom, sliced

1 8 oz can bamboo shoots; drained

1/2 cup petite frozen peas

1/2 tsp. black pepper

2 cups roasted chicken cut in small chunks

2 eggs

2 tsp. toasted sesame oil

4 green onions (scallions)

Pour the broth into a large saucepan. Start it heating on medium.  While it heats heat 3 cups of water to boiling and add 1/2-3/4 cup broken rice noodles; I used extra wide size. Let stand 9 minutes. Add minced garlic, grated ginger, two vinegars, chili sauce, soy sauce, sriracha sauce, brown sugar, celery slices, red pepper strips, bamboo shoots and mushrooms to the heating broth. Cook 5 minutes. Add peas, black pepper and roasted chicken. Then the rice noodles which you have drained. Beat the eggs up and add them, and then the sesame oil and the scallions. I like to add the white part of my scallions a minute earlier than this as I don’t like them raw; up to you! Stir as you add the eggs.  Turn off heat. Taste and adjust seasoning.  Pour into bowls; makes about 5 servings.

Notes; some folks add corn starch mixed with cold water to thicken it. I like the broth thin and brothy but you can do the cornstarch; 2 Tbsp. mixed with same amount cold water; add after the initial 5 minutes of cooking. This recipe is the one where you really need that homemade chicken broth; it is critical to the perfect flavor but use what ever you have and all will be amazed at your Chinese cooking skills. Enjoy!