Hot And Sour Soup

2 tbsp cornflour (corn starch)

4 tpsp water

2 tbsp light soy sauce

3 tbsp rice wine vinegar

1/2 tsp ground black pepper

1 small fresh red chilli , finely chopped

1 egg

2 tbsp vegetable oil

1 onion chopped

850 ml / 1 (1/2 pints)/3 (3/4 cups) chicken or beef consomme

1 open-cap mushroom , sliced

50g/1(3/4) oz skinless chicken breast , cut into very thin strips

1 tsp sesame oil

Method

1) Blend the cornflour (cornstarch) with the water to form a smooth paste . Add the soy sauce , rice wine vinegar , pepper and chilli and mix together.

2) Break the egg into a separate bowl and beat well

3) Heat the oil in a preheated work and fry the onion for 1 -2 minutes

4) Stir in the consomme, mushroom and chicken and bring to the boil. Cook for 15 minutes or until the chicken is tender

5) Pour the cornflour (cornstarch) mixture into the soup and cook, stirring , until it chickens.

6) As you are stirring gradually drizzle the egg into the soup , to create thread of egg.

7) Sprinkle with the sesame oil and serve immediately

COOK's TIP

Make sure that the egg is poured in very slowly and that you stir continuously to create threads of egg and not large pieces

About jelly bill

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