MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hot & Sour Chicken (Indo Chinese)
Categories: Chicken, Chinese
Yield: 1 servings

1 lb Chicken thighs;
- boneless, skinless
1 tb Garlic; minced
1/2 ts Red chilli powder;
- adjust to taste
1/2 tb Dark soya sauce
1/2 ts Salt
1 ts Black pepper; fresh cracked
1 1/2 tb White vinegar
2 tb Oil; up to 3 tb,
- for skillet frying

MMMMM---------------------------SAUCE--------------------------------
6 Fresh garlic pods
2 Whole fresh Fresno chiles or
- any hot pepper; adjust to
- tolerance; de-seed if you
- like
2 ts Dark soya sauce
2 tb Chilli tomato sauce *
1 1/2 ts Honey brown sugar;
- adjust to taste
1 tb Fresh ginger; finely chopped
1 ts Pure; untoasted sesame oil
- (optional but recommended)
1 ts Corn starch
1/2 c Chicken stock,
- vegetable stock, or water
3 tb Oil; up to 4 tb
5 Scallions; white & green
- cut separately
1/2 c Red onion; finely chopped
1/2 c Fresh tomatoes;
- finely chopped
3/4 ts Red pepper flakes;
- adjust to tolerance
Salt; to taste
1 1/2 tb Vinegar; up to 2 tb;
- adjust to taste

MMMMM------------------------FOR GARNISH-----------------------------
Scallions; green parts
- chopped

If you would like to deep fry the chicken before adding to the sauce,
mix 4 tb all-purpose flour and 1 tb corn starch when you marinate.

* substitute with Sriracha & 1/2 ts cayenne, or use 1-1/2 to 2 tb
Sambal oelek.

Clean the chicken, pat it dry. Cut the cleaned chicken into bite size
pieces. Rub it with garlic, chili, soy sauce, salt & pepper, vinegar
and let sit for about 25 to 30 minutes.

While the chicken is marinating, using your mortar and pestle or mini
processor, crush the garlic and Fresno chillies to tiny bits. You
could use some water if required for blending.

In a small bowl, mix up the soy sauce, chili tomato sauce, honey, and
sesame oil (if using). In another bowl, mix the corn starch with the
stock and set aside.

In a wide skillet (I used my 12?), heat up 2 to 3 tb oil on high.
Pick up the marinated chicken pieces, shake to release vinegar and
layer on the skillet and let sear on both sides, flipping in between.
Make sure that the chicken pieces cook all the way through. This may
take about 7 to 8 minutes or more depending on the size of pieces.

Once done, transfer the chicken pieces to a plate and reserve the
drippings in the skillet itself.

Add the 3 tb oil into the same skillet and heat it up on medium. Add
the crushed garlic chili paste and fry up these for 20 to 30 seconds
or so untilyou smell the aroma. Be careful that the garlic does not
burn, or else it will be bitter. Next add the chopped onions and
scallions (white parts) and cook on medium high for 3 to 4 minutes or
until light brown in color. Add the tomatoes next and let cook until
they begin to soften. Next, add the ginger along with the soy sauce
mix made earlier, let cook 3 to 4 minutes until everything starts
looking glossy or until you see bubbles on the sides. Next, add the
corn starch mix to the skillet. Reduce the heat to low and let
everything simmer for another 2 to 3 minutes until the sauce thickens
slightly.

Next, taste & adjust the salt in the sauce. Sprinkle the red chili
flakes & vinegar to the skillet and stir everything well.

Add the chicken & toss so that the pieces are evenly coated.

Garnish with chopped green scallions & serve immediately.

Recipe FROM: <gopher://sdf.org/0/users/sanjuro/indian-food/
hot-sour-chicken-indo-chinese.txt>

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Ben Collver wrote to All <=-

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hot & Sour Chicken (Indo Chinese)
Categories: Chicken, Chinese
Yield: 1 servings

1 lb Chicken thighs;
- boneless, skinless
1 tb Garlic; minced
1/2 ts Red chilli powder;
- adjust to taste
1/2 tb Dark soya sauce
1/2 ts Salt
1 ts Black pepper; fresh cracked
1 1/2 tb White vinegar
2 tb Oil; up to 3 tb,
- for skillet frying

Hay! Another version of H&S Chicken. I do like me some hot & sour. It's
how I rate Oriental/Chinese restaurantsb- on their H&S soups. My archives yielded this version - which is different enogh that I'll keep this one
to go with what I already have.

This one doesn't start out nearly as zippyas your version.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hunan Hot & Sour Chicken
Categories: Poultry, Vegetables, Herbs, Chilies, Wine
Yield: 4 Servings

2 ts Cornstarch
+=MIXED WITH=+
2 ts Dry sherry
1/4 ts (ea) salt & pepper
1 lb Chicken; skinned, boned, in
- bite-size pieces
3 1/2 tb Oil
1 tb Minced garlic
2 ts Minced fresh ginger
1 tb Fermented black beans;
- rinsed, drained
1 sm Bell pepper; seeded in 1"
- pieces
1 md Carrot; thin sliced
8 oz Sliced bamboo shoots
1 tb Water

MMMMM-----------------------COOKING SAUCE----------------------------
2 ts Cornstarch
1/2 ts Crushed red pepper
1/2 ts Salad oil
2 tb Soy sauce
2 1/2 tb White wine vinegar
1/2 c Chicken broth

CHICKEN: In a bowl, combine cornstarch, sherry, salt and
pepper. Add chicken and stir to coat, then stir in 1 1/2
teaspoons of oil and let stand for 15 minutes to marinate.

Prepare cooking sauce by blending all ingredients in
another bowl, set aside.

Place a wok or wide frying pan over high heat. When pan
is hot, add 2 tb of oil. When oil begins to heat, add
garlic, ginger, and black beans. Stir once, then add
chicken and stir-fry until chicken is opaque (about 3
minutes).

Remove chicken from pan. Add the remaining 1 T oil to
pan. When oil is hot, add green pepper, carrot and
bamboo shoots. Stir-fry for 30 seconds. Add water and
stir-fry for 1 1/2 minutes.

Return chicken to pan. Stir cooking sauce, add to pan,
and cook, stirring, until sauce bubbles and thickens.

If you like food that produces watery eyes and a burning
mouth, pass a little bowl of hot pepper & black bean
sauce.

RECIPE FROM: https://recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... I came, I searched, I found .... now I've mislaid it!
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Re: Re: Hot & Sour Chicken
By: Dave Drum to Ben Collver on Fri Jun 06 2025 05:33:00

Title: Hunan Hot & Sour Chicken

I also like hot & sour soup and i would always choose that over the
egg drop soup. Here's another hot & sour soup recipe.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Vegan Hot And Sour Soup
Categories: Soups, Chinese
Yield: 6 Servings

10 Dried shiitake mushrooms;
- rehydrated
1/2 c Dried wood ear mushrooms;
- rehydrated
14 oz Extra firm tofu (350 g)
8 c Vegetable broth
3 Scallions; sliced, white and
- greens separated
1 tb Ginger; grated
4 oz Can water chestnuts
- (112 g)
6 oz Bamboo shoots (168 g)
1 1/2 tb Dark soy sauce
1 tb Light soy sauce
1 tb Asian chili bean paste
- (optional)
1 ts Sugar
1 ts Salt
5 tb Corn starch
5 tb Water
1/2 tb Sesame oil
1/4 c Rice vinegar
1 ts White pepper
Cilantro; for garnish
- (optional)

Preparation time: 15 minutes
Cooking time: 15 minutes

This Hot and Sour Soup is a Vegan version of the Chinese restaurant
staple. It's aromatic, sour, and spicy to your liking; your taste
buds will be dancing! Healthy, satisfying and so easy to make.

Place the dried mushrooms into a deep bowl and cover with hot water
for 15 minute, or until rehydrated. They should double in size and be
soft to the touch. Once rehydrated, slice the mushrooms into thin
strips.

Press excess liquid out of the extra firm tofu either with a tofu
press or by wrapping it in lint free kitchen towels and placing a
flat heavy object on top for around 10 minutes. While waiting for
these two steps, gather the rest of the ingredients. Cut the tofu
into 1/2" cubes.

Into a large pot, add in the broth, grated ginger, and white part of
the scallions over medium high heat.

Add in the mushrooms, tofu, water chestnuts, bamboo shoots, soy
sauce, and sugar. Once it comes to a boil, reduce the heat down to a
medium low and cover. Let it simmer for 8 to 10 minutes to let the
flavours come together.

Mix together the corn starch and water to make slurry, ensuring there
are no lumps. While stirring, slowly pour in the corn starch slurry.
Continue to stir to thicken the soup, 1 to 2 minutes.

Remove the pot from the stove and add in the green onions, chili bean
paste (if using), vinegar, white pepper, and sesame oil. Taste and
add more rice vinegar, salt, and pepper to taste.

Serve immediately and garnish with cilantro.

Recipe by Lisa Kitahara

Recipe FROM: <https://www.okonomikitchen.com/vegan-hot-and-sour-soup/>

MMMMM
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Ben Collver wrote to Dave Drum <=-

By: Dave Drum to Ben Collver on Fri Jun 06 2025 05:33:00

Title: Hunan Hot & Sour Chicken

I also like hot & sour soup and i would always choose that over the
egg drop soup. Here's another hot & sour soup recipe.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Vegan Hot And Sour Soup
Categories: Soups, Chinese
Yield: 6 Servings

10 Dried shiitake mushrooms;
- rehydrated
1/2 c Dried wood ear mushrooms;
- rehydrated
14 oz Extra firm tofu (350 g)
8 c Vegetable broth

I've several H&S recipes and every one calls for either chicken stock or
broth for the liquid. Except one - and it uses pork stock. Bv)=

OTOH I don't do H&S at home. Only at a restaurant. And I don't do the
H&S at Oriebntal buffets. I stick with the Egg Drop/Flower soup which
is generlly acceptable whilst their H&S would gag a maggot out of a
garbage pail.

Here's a recipe I make about once a year - which I first encountered in
a New York City style quick-serve place called China Star. Even though I
don't care for quick-serve (order at the counter and food is delivered
to your table) model I do go there on repeat.

Anyway, enough pre-ramble. I encountereed their "Hosue Special Soup" the
first vivit - and it's the reason I return. The soup is/can be a meal in itself. And that's why I tried duplicating it at home. Here 'tis:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dave's House Special Soup
Categories: Seafood, Pork, Poultry, Vegetables, Pasta
Yield: 4 Servings

1/2 c Angel hair pasta
52 oz (3 cans) chicken broth
4 oz U-60 shrimp; peeled,
- deveined, tails off
3 oz Pork; in 2" X 1/8" X 1/8"
- matchsticks
3 oz Chicken; in 2" X 3/4" X 1/8"
- pieces
1 c Shredded bok choy
1/2 c Corn niblets
1/2 lb Sliced button mushrooms
4 oz Can water chestnuts; drained
- cut in 1/8" matchsticks
2 tb Chopped scallions
1 ts Cornstarch
1 ts Kikkoman teriyaki sauce

Break pasta into 1" pieces and set aside.

In 3 quart saucepan bring broth to a boil. Stir in
vermicelli, shrimp, pork, chicken, bok choy, corn,
mushrooms, water chestnuts and scallions.

Reduce heat and simmer 5 minutes.

Stir cornstarch dissolved into 1 tb water and the
Teriyaki sauce.

Cook, stirring constantly until thickened.

NOTES: This was an attempt to duplicate a soup I had
enjoyed in a restaurant setting. It makes no claim of
being authentic - and there was no corn in the original.
And the original had some coins of carrot - which I did
not have in stock at the time. And didn't miss in the
finished product.

But, I liked it as did my guests

Uncle Dirty Dave's Kitchen

MMMMM

... English recipe: boil and salt it. Boil some more.
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