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
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 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!