HOT AND SOUR SOUP WHAT COULD BE BETTER, ZIPPY CHICKEN BRIMMING WITH FLAVOR. ENJOY DAN:

HOT AND SOUR CHICKEN SOUP by CHEF DAN:


Serves 30-40



INGREDIENTS:



26 cups chicken broth

7 pounds skinless, boneless, chicken breast, cut into bite size pieces

1/4- cup grapeseed oil

4 cup dried mushroom. Soaked in hot water for 20 minutes.

4 cups bamboo shoots

15 slices fresh ginger, and 2 tablespoon ground cumin

20 cloves garlic, crushed

1/4- cup soy sauce

2 tablespoons red pepper flacks

1 tablespoon dried oregano

1 tablespoon each salt & pepper

2 tablespoons cumin

1-1/2 cups rice vinegar

1/2- cup cornstarch

6 eggs, beaten



DIRECTIONS:



1. In a soup pot combine the chicken broth, mushrooms with the water, bamboo shoots, ginger, garlic, soy sauce, red pepper flacks, oregano, cumin, and S&P.

2. Bring to a boil, then reduce heat to low, cover and simmer for about 30 minutes.

3. Place the chicken in a bowl and toss with oil to coat. Set aside.

4. In a separate bowl, stir together the cornstarch and vinegar. Set aside.

5. Increase heat to the broth to medium-high. And bring to a boil

6. Add chicken mixture, and cook for about 10-12 minutes.

7. Drizzle in the egg while stirring slowly to create long strands of egg.

8. Stir in the vinegar and cornstarch.

9. Simmer over medium heat, stirring occasionally. About 4-5 minutes.

10. Garnish with green onion and cilantro if so desired.



ENJOY DAN: hallelujah