Chinese Sweet& Sour Soup
Yield
2 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Low in Saturated Fat, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
chicken breasts
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | teaspoon |
cornstarch
|
|
| 3 | tablespoons |
water
|
|
| 1 | teaspoon |
soy sauce, tamari
|
|
| 2 | cans |
beef stock
|
*
|
| 1 | can |
mushrooms
sliced |
*
|
| 2 | tablespoons |
vinegar
|
|
| 1 | tablespoon |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
chicken breasts
|
|
| 1.3 | ml |
salt
|
|
| 5 | ml |
cornstarch
|
|
| 45 | ml |
water
|
|
| 5 | ml |
soy sauce, tamari
|
|
| 2 | cans |
beef stock
|
*
|
| 1 | can |
mushrooms
sliced |
*
|
| 3E+1 | ml |
vinegar
|
|
| 15 | ml |
sugar
|
|
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.
