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Old 02-07-2020, 09:38 AM   #1
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Poached Chicken in Hot n Sour Soup

As mentioned on the dinner thread, this is a combination of two recipes. The quantities are not exact as I was making this for just me (hopefully two servings -actually got three small or two large bowls)

The first is White Cut Chicken Poached in Chinese Rice Wine

I didn't have any Spring Onions used a whole yellow onion quartered
I had two rather large chicken breasts, no bone, no skin
I threw in a large knob of frozen ginger, peeled
Shaoxing Wine is not available in Que at the SAQ or in Ont at the LCBO. Perhaps in an Asian grocer but that's not next door! Used a dry Sherry.

Simmer the ingredients (without the chicken) with enough water, that when you do put in the chicken it is covered, for 15 minutes. Add chicken, bring back to simmer for another 15/20 minutes. Remove from heat, cover and leave for 4 to 5 hours. I did it in the evening and left it over night on the counter. (My kitchen counter in one corner gets verty cold - perfect place.)

Next morning I removed the chicken and strained the broth.

It is this broth I used for the soup.

Hot and Sour Soup - Suan La Tang is from Elaine of China Sichuan Food.
hot-and-sour-soup
My ingredient list, of course, is/was different: no real measures, a hefty handful usually.

Broth (from poaching) about 5 cups. (also see 2nd post)
3 Tbsp black vinegar
2 tsp ground white pepper
2 Tbsp light soy
1 tsp regular (didn't have dark)
1/2 Tbsp sugar
toothpick carrots
celery, thin angled
Shiitake mushrroms, 2 dried, rehydrated, sliced
Black Fungus, just a couple of pieces needed, rehydrated (they get about 10 times bigger! sliced.
1 large peeled clove garlic, smashed
whatever greens are available, broccoli (thin), bok choy, snow peas, etc.
1/2 poached chicken breast, cubed or shredded
egg, beaten
starch water to thicken
sesame oil to drizzle
scallion to serve

Simmer broth and seasonings along with mushrooms approx. 10/15 minutes.
Add chicken and thin greens, stirring to heat, stir in egg, thicken slightly with starch water. Serve with sprinkling of scallions and drizzle of sesame oil.

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Old 02-07-2020, 09:48 AM   #2
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2nd batch

When I made it again, of course I didn't have any poaching broth.

Improvised with 1/4 cup Sherry, enough water for 3 small servings.
To this I added about an inch of ginger in matchsticks.
I didn't use the ginger called for in the original recipe as the broth was well flavoured from the poach.
Plus a single tsp of liquid chicken boullion (Bovril/Knorr or store brand).

then I followed the rest of the recipe.

I believe the first time I had it there were green beans (almost french sliced) and bean sprouts. In the picture there is spinach and snowpeas.
Shiitake is tan coloured
Black Fungus below
scallions
spinach (which I sliced up/julienned
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Old 02-07-2020, 03:24 PM   #3
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Thank you DL.
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Old 02-07-2020, 04:04 PM   #4
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You're welcome. Hope you get a chance to make it and when you do hope you enjoy it!

I also make Elaine's 2 Won Ton soups, spicy version for me and milder for a friend. Really good.
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Old 02-07-2020, 04:14 PM   #5
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I also make won tons fried and soup.

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Old 02-07-2020, 04:22 PM   #6
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Yep! Me too!

One of the things I do like between the two soups is that one can be with noodles or won tons and the other gets it's "chew" from the mushrooms and vegies. If you are leaving out the chicken... you have your meatless version.
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Old 02-07-2020, 05:47 PM   #7
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I was recently re-reading/watching Elaine's post on folding won tons.

Need to make some soon so I just might sit there and practice all the different ones she does.

10 ways to fold your won ton - dumplings

I especially like the braid - of course ... one of the hardest! duh...
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Old 02-07-2020, 07:42 PM   #8
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I just do them this way. DD and I can knock out 2 packages of wrappers in about 20 minutes. Quick and easy. Sorry picture isn't very good.

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Poached Chicken in Hot n Sour Soup As mentioned on the dinner thread, this is a combination of two recipes. The quantities are not exact as I was making this for just me (hopefully two servings -actually got three small or two large bowls) The first is [URL="https://www.thespruceeats.com/white-cut-chicken-694918"]White Cut Chicken Poached in Chinese Rice Wine[/URL] I didn't have any Spring Onions used a whole yellow onion quartered I had two rather large chicken breasts, no bone, no skin I threw in a large knob of frozen ginger, peeled Shaoxing Wine is not available in Que at the SAQ or in Ont at the LCBO. Perhaps in an Asian grocer but that's not next door! Used a dry Sherry. Simmer the ingredients (without the chicken) with enough water, that when you do put in the chicken it is covered, for 15 minutes. Add chicken, bring back to simmer for another 15/20 minutes. Remove from heat, cover and leave for 4 to 5 hours. I did it in the evening and left it over night on the counter. (My kitchen counter in one corner gets verty cold - perfect place.) Next morning I removed the chicken and strained the broth. It is this broth I used for the soup. Hot and Sour Soup - Suan La Tang is from Elaine of China Sichuan Food. [URL="://www.chinasichuanfood.com/hot-and-sour-soup/"]hot-and-sour-soup[/URL] My ingredient list, of course, is/was different: no real measures, a hefty handful usually. Broth (from poaching) about 5 cups. (also see 2nd post) 3 Tbsp black vinegar 2 tsp ground white pepper 2 Tbsp light soy 1 tsp regular (didn't have dark) 1/2 Tbsp sugar toothpick carrots celery, thin angled Shiitake mushrroms, 2 dried, rehydrated, sliced Black Fungus, just a couple of pieces needed, rehydrated (they get about 10 times bigger:ohmy:! sliced. 1 large peeled clove garlic, smashed whatever greens are available, broccoli (thin), bok choy, snow peas, etc. 1/2 poached chicken breast, cubed or shredded egg, beaten starch water to thicken sesame oil to drizzle scallion to serve Simmer broth and seasonings along with mushrooms approx. 10/15 minutes. Add chicken and thin greens, stirring to heat, stir in egg, thicken slightly with starch water. Serve with sprinkling of scallions and drizzle of sesame oil. 3 stars 1 reviews
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