Sweet and Sour Soup
I've noticed that my Asian friends often replace drinking water or tea with a bowl of soup... yes, in fact, when we go out to eat, I'll offer them a glass of water, and they'll inevitably reply: "No thanks, I've got this soup."
From iChef:
1 Raw chicken breast (1/2 lb)
1/4 ts Salt
1 ts Cornstarch
3 tb Water
1 ts Soy sauce
2 cn (10 1/2 oz ea) condensed
- beef broth
1 Soup can water
1 cn (4 oz) sliced mushrooms and
- liquid
2 tb Vinegar
1 tb Sugar
Lemon slices
1/4 ts Salt
1 ts Cornstarch
3 tb Water
1 ts Soy sauce
2 cn (10 1/2 oz ea) condensed
- beef broth
1 Soup can water
1 cn (4 oz) sliced mushrooms and
- liquid
2 tb Vinegar
1 tb Sugar
Lemon slices
Skin chicken with sharp knife; cut in thin 2-inch long slices. Sprinkle with salt. Mix cornstarch with 3 tbsp. water and soy sauce. Combine with beef broth and water. Bring to boil; stir often; add chicken, mushrooms and liquid, vinegar and sugar. Heat. Simmer 5 minutes. Serve with a slice of lemon in each bowl, a cruet of vinegar on the table. Makes 4 to 6 servings.
Here's a little additional tip that'll impress your dinner guests: beat one egg in a bowl, add two tablespoons of water and mix. When the soup is boiling, stir the soup and add the water egg combination slowly. It'll turn into wonderful silken strands of egg that make your soup look incredible!
