Hot and Sour Soup - America's Best Copycat Recipes

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Hot and Sour Soup

P.F. Chang's China Bistro Copycat Recipe

Serves 4-6

6 ounces chicken breasts, cut into thin strips
1 quart chicken stock
1 cup soy sauce
1 teaspoon white pepper
6 ounces bamboo shoots, cut into strips
6 ounces wood ear mushrooms, cut into strips  (or canned straw mushrooms, if woodear can't be found)
1/2 cup cornstarch
1/2 cup water
2 eggs, beaten
4 ounces white vinegar
6 ounces silken tofu, cut into strips

Cook chicken strips till done. Set aside. Bring stock to boil. Add soy sauce, white pepper, bamboo, mushrooms and chicken. Stir. Let cook for 3 minutes. While cooking, in separate bowl combine cornstarch and water to make slurry. Add slurry a little at a time and stir until thick (all slurry may not be necessary, so add as much as necessary for desired thickness - I used about 3/4 of slurry). Add eggs while stirring and cook for 30 seconds or until eggs are done. Turn off heat. Add vinegar and tofu, give it a quick stir. Spoon into bowls.
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