Recipe: Hot & Sour Chicken Soup

Posted on Dec 9 2015 - 10:00am by Samantha Clark
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Hot & Sour Chicken Soup

Ingredients:

15g Cooks’ Ingredients Shiitake Mushrooms
1 tbsp groundnut oil
2 essential Waitrose British Chicken Breast Fillets, cut into thin slices
1 tbsp frozen Cooks’ Ingredients Jalapeno Red Chillies
1 tbsp frozen Cooks’ Ingredients Ginger
2 litres Cooks’ Ingredients Vegetable Stock or water
1 small January King Cabbage, shredded 100g straight to wok
Waitrose Rice Noodles
3 tbsp dark soy sauce
1 tbsp rice vinegar
1 tbsp sesame oil

Method: 

  1. Pour boiling water over the shiitake mushrooms and leave to soak for 15 minutes then drain, reserving the liquid.
  2. Heat the oil in a large pan, add the chicken, mushrooms, chilli and ginger and stir for 3–4 minutes until just coloured.
  3. Make the mushroom liquid up to 2 litres with vegetable stock or cold water, add to the pan and bring to the boil then simmer gently for 5 minutes until the chicken is cooked through and there is no pink meat.
  4. Add the cabbage and noodles and cook for a further 5 minutes until tender.
  5. Mix together the soy sauce, vinegar and sesame oil and stir into the soup.
  6. Garnish with chopped fresh coriander and salad onions if you like and serve

For more inspiration, check out the Waitrose recipe page.

Waitrose logo

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