Chinese Sweet & Sour Soup
Yield
6 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Low in Saturated Fat, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
chicken breasts
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | teaspoon |
cornstarch
|
|
| 3 | tablespoons |
water
|
|
| 1 | teaspoon |
soy sauce, tamari
|
|
| 21 | ounces |
beef stock
condensed |
|
| 1 | can |
water
|
*
|
| 4 | ounces |
mushrooms
sliced, with liquid |
|
| 2 | tablespoons |
vinegar
|
|
| 1 | tablespoon |
sugar
|
|
| 1 | slices |
lemon
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
chicken breasts
|
|
| 1.3 | ml |
salt
|
|
| 5 | ml |
cornstarch
|
|
| 45 | ml |
water
|
|
| 5 | ml |
soy sauce, tamari
|
|
| 606.9 | ml/g |
beef stock
condensed |
|
| 1 | can |
water
|
*
|
| 115.6 | ml/g |
mushrooms
sliced, with liquid |
|
| 3E+1 | ml |
vinegar
|
|
| 15 | ml |
sugar
|
|
| 1 | slices |
lemon
|
*
|
Directions
Skin chicken with sharp knife; cut in thin 2 inch long slices.
Sprinkle with salt.
Mix cornstarch with 3 tablespoon water and soy sauce.
Combine with beef broth and water.
Bring to boil; stir often; add chicken, mushrooms and liquid, vinegar and sugar.
Heat. Simmer 5 minutes. Serve with a slice of lemon in each bowl, a cruet of vinegar on the table.
