P.f. Chang's Hot and Sour Soup
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.)
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
- 1/2 cup water
- 2 eggs beaten
- 1 cup soy sauce
- 1 teaspoon white pepper
- 1/2 cup cornstarch
- 1 quart chicken stock
- 6 ounces chicken breasts cut into thin strips
- 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
- 4 ounces white vinegar
- 6 ounces silken tofu cut into strips
- Carbohydrate 54.5790087182303 g
- Cholesterol 29.3770281051603 mg
- Fat 9.03022657874709 g
- Fiber 10.872789073002 g
- Protein 34.8718552989287 g
- Saturated Fat 2.31835421505194 g
- Serving Size 1 1 cups, 4-6 serving(s) (1191g)
- Sodium 571.797001971252 mg
- Sugar 43.7062196452284 g
- Trans Fat 1.24431442172541 g
- Calories 405 calories
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!
