BlogStartersHot & Sour Chicken & Exotic Mushroom Soup

Hot & Sour Chicken & Exotic Mushroom Soup

Hot & Sour Chicken & Exotic Mushroom Soup

Serves 4


15ml/1tbsp groundnut oil

350g/12oz chicken breast fillets, sliced

2.5cm/1in piece root ginger, peeled and grated

1 clove garlic, crushed

1 red chilli, finely chopped

100g/4oz shredded Chinese leaf

150g/5oz exotic mushrooms such as torn oyster, sliced shiitake, enoki

150g/5oz sliced chestnut mushrooms

1 (200g) can bamboo shoots, drained and finely sliced

750ml/11/4pt hot vegetable stock

30ml/2tbsp Chinese cooking wine or dry sherry

30ml/2tbsp light soy sauce

15ml/1tbsp rice vinegar

45ml/3tbsp corn flour mixed with 60ml/4tbsp cold water

1 spring onion, sliced

1 small handful of coriander, roughly chopped


1. Heat a large wok or pan over high heat, add the groundnut oil. Add the chicken and stir fry for 4-5 mins until pale golden. Add the ginger, garlic, and chilli and stir-fry for a few seconds.

2. Add the Chinese leaf and all the mushrooms and stir fry for 1 minute. Add the bamboo shoots, hot stock, wine, soy, vinegar and cornflour mixture. Bring to the boil and simmer for a further minute.

3. Remove from the heat and garnish with spring onion and coriander and serve immediately with wedges of lime.