Chinese Sweet & Sour Soup
Submitted by MSutcliffe
A quick Chinese sweet and sour soup with tender chicken breast, mushrooms, and a tangy broth spiked with vinegar and soy sauce. Ready in 30 minutes with just a handful of pantry staples.
YIELD
6 servingsPREP
10 minCOOK
20 minREADY
30 minWhen you want something warm, tangy, and on the table in half an hour, this Chinese sweet and sour soup delivers.
Thin slices of chicken breast simmer in a rich beef broth brightened with vinegar and a touch of sugar. Mushrooms add earthy depth, and a squeeze of lemon at the table brings the whole bowl to life.
It’s simple, it’s satisfying, and it uses ingredients you probably already have in the pantry. No wok required.
Chef Tips
- Slice the chicken breast while it’s still slightly chilled for cleaner, thinner cuts
- Keep the simmer gentle once the chicken goes in; a hard boil will toughen it
- Set out a cruet of vinegar at the table so everyone can adjust the tang to their liking
Ingredients
Directions
Skin chicken with sharp knife; cut in thin 2 inch long slices.
Sprinkle with salt.
Mix cornstarch with 3 tablespoon 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.
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