This recipe in no way should be credited to me. I found it off the internet years ago, and noticed this exact recipe wasn't on RecipeZaar yet... so here it is. =) This is the closest tasting recipe I've found to the Hot and Sour Soup that is served at P.F. Chang's. If you love that restaurant as much as I do, give this a shot. You won't be disappointed! (This approximately yields the "bowl" size from the restaurant.)
- 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 (canned is perfect)
- 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 and enjoy!