Chinese hot and sour soup at closet cooking

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762 6 months ago
Hot and sour soup is the ultimate Chinese takeout staple. And, while many may know it by its numerical label on that tri-fold menu you have stashed in your desk, it's easier than you think to make at home and worth the effort. The history of the soup's origin may be blurred, as it's linked to Thai , Szechuan and Chinese-American cuisines, but the complexity of its flavor is unmatched, thanks to spicy pork broth seasoned with vinegar and finished with an array of garnishes, including pork, lily buds, wood ear mushrooms, tofu and bamboo shoots. Making your own pork stock is not only extremely straightforward, but adds substantial flavor and aromatics you wouldn't find in store-bought.
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Tom Yum Gai (Thai Hot and Sour Chicken Soup)

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Chinese Hot and Sour Soup - Closet Cooking

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Chinese Hot-and-Sour Soup

With the really cold weather setting in I was in the mood for a nice warming soup and as luck would have it I had a lot of the Asian style chicken broth leftover from when I made the Hainanese chicken rice. The Asian style chicken broth is basically the broth leftover from poaching a chicken along with some garlic, ginger and green onions. You can then simmer the chicken bones in the broth to give it an even stronger flavour. Whenever I eat out at Chinese restaurants one of the things that I like to order is the hot and sour soup and I had been wanting to try making it at home. I figured that the Asian chicken broth would work well in Chinese hot and sour soup and that the hot and spicy soup would be perfect for the deep freeze that we were in.
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In a small saucepan, bring 3 cups chicken stock to a boil. Add chicken breast; poach until cooked through, about 12 minutes. Set aside. Pass stock through a cheesecloth-lined sieve set over a medium bowl; set aside.

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Wsad5478 6 months ago
very relaxing
Hoang112244 6 months ago
三島里穂
Notbevil 6 months ago
Very nice video

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