Hot & Sour | Cream Of Tomato | Chicken Clear Recipe

Prep

Thinly slice the chicken against the grain into bite-sized strips. Slice shiitake mushrooms, drain and julienne bamboo shoots, cut tofu into 1/2-inch strips, and slice green onions. In a small bowl mix cornstarch with 4 tablespoons cold water to make a slurry; set aside. Lightly beat the egg in a small bowl.

Cook Base

Bring 6 cups of stock to a gentle boil in a medium pot over medium-high heat. Add the sliced chicken and simmer 3–4 minutes until just cooked through. Skim any foam to keep the broth clear.

Add Vegetables and Seasoning

Add shiitake mushrooms, bamboo shoots and tofu to the pot. Stir in soy sauce, rice vinegar, chili paste, and white pepper. Taste and adjust: add more vinegar for sourness, more chili for heat, or more soy for saltiness.

Thicken and Finish

Stir the cornstarch slurry again and slowly drizzle it into the simmering soup while stirring to avoid lumps. Simmer 1–2 minutes until the broth slightly thickens. Turn off the heat and slowly pour the beaten egg in a thin stream while stirring gently to create egg ribbons. Finish with a drizzle of sesame oil and add sliced green onions. Adjust salt to taste and serve hot.

Prep and Sauté

Heat butter and olive oil in a medium heavy-bottomed pot over medium heat. Add the chopped onion and carrot; cook 6–8 minutes until softened and translucent. Add minced garlic and cook 30 seconds more until fragrant.

Simmer Tomatoes

Add the chopped tomatoes and tomato paste to the pot. Stir to combine and cook 5 minutes to break down the tomatoes. Pour in 3 cups of stock, add dried oregano and sugar, bring to a simmer. Reduce heat and simmer gently 15–20 minutes until carrots and tomatoes are very soft.

Blend Smooth

Use an immersion blender to puree the soup until smooth and velvety. Alternatively, carefully transfer batches to a blender and process until smooth, then return to the pot. For an extra-silky texture, push the blended soup through a fine-mesh sieve into a clean pot, discarding seeds/skins.

Finish with Cream

Stir in heavy cream and warm through over low heat — do not boil once cream is added. Season with salt and freshly ground black pepper to taste. If the soup is too acidic, add a pinch more sugar. Stir in chopped basil if using. Serve garnished with a drizzle of cream or a few basil leaves.

Prepare Stock

Place chicken pieces into a large stockpot and cover with 10 cups cold water. Bring to a gentle boil over medium-high heat. As soon as it reaches a boil, reduce to low and simmer gently. Skim and discard any foam/impurities that rise to the surface in the first 10–15 minutes to help keep the broth clear.

Add Aromatics and Simmer

Add the halved onion, carrot chunks, celery, sliced ginger, smashed garlic, bay leaf and whole peppercorns to the pot. Simmer very gently, partially covered, for 1 to 1 1/2 hours. Check occasionally and skim fat or foam for clarity. The gentle simmer extracts flavor without clouding.

Strain and Season

When the broth is richly flavored, remove the chicken and vegetables. Strain the broth through a fine-mesh sieve lined with cheesecloth into a clean pot to achieve a clear liquid. Taste and season with about 2 teaspoons salt (adjust to preference). If you used a whole chicken, remove meat from bones, shred, and return desired amount to the broth.

Serve

Bring the strained broth to a gentle simmer, add shredded chicken (if using), and warm through. Ladle into bowls and garnish with chopped parsley or cilantro and sliced spring onions. Serve immediately while clear and hot.