Hot Sour Chicken And Noodles Recipes

HOT AND SOUR CHICKEN SOUP

Steps:

• In a saucepan, combine the chicken broth, water, mushrooms, bamboo shoots, ginger, garlic, soy sauce, and hot pepper flakes. Bring to a boil, then reduce the heat to low, cover and simmer while you assemble the rest of the ingredients.
• Place the chicken slices into a bowl and toss with the sesame oil to coat. In a separate bowl, stir together the cornstarch and vinegar, and set aside.
• Increase the heat under the broth to medium-high, and return to a rolling boil. Add the chicken slices. Return to a boil, and then drizzle in the egg while stirring slowly to create long strands of egg. Stir in the vinegar and cornstarch. Simmer over medium heat, stirring occasionally, until chicken is cooked through and the broth has thickened slightly, about 3 minutes. Serve garnished with green onions and cilantro.

CHINESE HOT AND SOUR CHICKEN NOODLE SALAD

Steps:

• In a 5-6 quart pan, bring about 3 quarts of water to a boil.
• Add chicken, cover and bring to a boil.
• Remove from heat and let stand, covered, until meat is white in thickest part, about 20-25 min.
• Lift out chicken, let cool and reserve water.
• Remove and discard skin and bones*; tear chicken into bite-size shreds.
• If made ahead, cover and chill chicken and water until next day.
• Bring water to a boil and add linguine. Boil, uncovered, until just tender to bite, 6-8 min.
• Drain; immerse in cold water until cool, then drain well again.
• Remove any debris from peppercorns.
• In a 6-8" frying pan, toast peppercorns over med-low heat until fragrant, 2-3 min.; shake pan often.
• Pour peppercorns into a blender and whirl until finely ground.
• Add chiles and oil to pan; cook over low heat until chiles just begin to brown, about 3 min.
• Let cool and add ground pepper, vinegar, soy sauce and cilantro.
• On a shallow dish, arrange a bed of noodles; cover with cucumber and chicken.
• Pour dressing evenly over salad and mix to blend.
• - - - - - - - - - - - - - - - - - - NOTES : * I just use boneless, skinless chicken breasts to start with.

QUICK & EASY HOT-AND-SOUR CHICKEN NOODLE SOUP

Steps:

• Bring a small pan of water to the boil and cook the noodles following pack instructions. Drain, rinse under cold running water to stop them cooking further, then drizzle over a little oil to prevent them sticking together. Divide between 2 deep bowls.
• Heat a wok over high heat and add the rest of the oil. When it starts to smoke, add the ginger and chilli, then stir-fry for a few secs. Add the chicken and stir-fry for 2 mins. As the meat starts to turn brown, add the rice wine and cook for 3 mins more. Add the vegetable stock, bring to a simmer, then add the mushrooms. Season with the dark soy, light soy and rice vinegar.
• Bring back to a simmer, then add the cornflour paste. Simmer and stir until thickened. Stir in the beansprouts and most of the spring onions, then ladle the soup over the noodles. Serve immediately, scattered with the remaining spring onions.