Best 9 Escabeche Hot And Sour Chicken Soup Recipes

HOT AND SOUR CHICKEN SOUP

Steps:

• In a saucepan, combine the chicken broth, water, mushrooms, bamboo shoots, ginger, garlic, soy sauce, and hot pepper flakes. Bring to a boil, then reduce the heat to low, cover and simmer while you assemble the rest of the ingredients.
• Place the chicken slices into a bowl and toss with the sesame oil to coat. In a separate bowl, stir together the cornstarch and vinegar, and set aside.
• Increase the heat under the broth to medium-high, and return to a rolling boil. Add the chicken slices. Return to a boil, and then drizzle in the egg while stirring slowly to create long strands of egg. Stir in the vinegar and cornstarch. Simmer over medium heat, stirring occasionally, until chicken is cooked through and the broth has thickened slightly, about 3 minutes. Serve garnished with green onions and cilantro.

CHICKEN ESCABECHE

Steps:

• Heat oil over medium-high heat in a Dutch oven. Add chicken to the hot oil and brown on 1 side, about 5 minutes. Flip chicken; add carrots, white onion, red onion, bay leaves, garlic, black pepper, and salt. Mix until vegetables have softened and chicken has browned, about 8 minutes.
• Pour red wine vinegar, white wine, and water into the Dutch oven. Sprinkle with achiote powder and cayenne; stir well. Reduce heat to medium. Cover and simmer until chicken is no longer pink in the center and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 15 minutes.

CHICKEN ESCABèCHE

Steps:

• Preheat oven to 400°F. Toast cumin and coriander seeds in a dry medium saucepan over medium heat, tossing, until fragrant, about 1 minute. Add 1/3 cup oil, followed by onion, carrot, and garlic and cook, stirring occasionally, until onion is translucent but hasn't taken on any color, about 5 minutes. Add bay leaf, vinegar, and 1/2 cup water and bring mixture to a boil. Reduce heat and simmer 1 minute. Remove marinade from heat; season with salt and pepper.
• Season chicken generously all over with salt and pepper. Heat remaining 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Working in batches if needed, cook chicken, skin side down, in a single layer until skin is well browned and very crisp, 8-12 minutes. Turn pieces over and cook on the other side 1 minute (if cooking in batches, transfer pieces to a plate as they're done). Chicken will not yet be cooked through. Return chicken to pot, arranging skin side up and nestling pieces side by side to form as even a layer as possible. Pour in marinade (meat should be mostly submerged, but you want the skin still exposed). Scatter chile and raisins over top.
• Transfer pot to oven and bake, uncovered, until chicken is cooked through, 10-15 minutes (an instant-read thermometer inserted into a thigh should register 165°F). Let rest 10-15 minutes, then top with mint.

HOT AND SOUR CHICKEN SOUP

Steps:

• In a bowl, combine the egg whites, sherry, sesame oil, and cornstarch, and whisk until thickened. Add the chicken, toss lightly to coat, cover, and refrigerate 3 to 4 hours, or overnight.
• Drain the mushrooms, remove and discard the stems, and cut into strips. Set aside with the peas.
• In a large pot, combine the soup base ingredients and heat until mixture boils. Add the chicken, mushrooms, and peas. Bring back to a boil and cook about 3 minutes, stirring to separate the chicken pieces, and skimming the surface to remove any impurities.
• Meanwhile, dissolve the cornstarch in the water. Add to the soup, stirring constantly, and cook until soup thickens and turns glossy, 2 to 3 minutes. Remove from the heat, and taste for seasoning. Slowly add the beaten egg to the soup in a thin stream around the edge, stirring once or twice so that the cooked egg forms long threads. Serve warm in individual bowls, and garnish with scallions.

CALIFORNIA CHICKEN SOUP

Steps:

• Bake chicken in pans at 350 degrees F for 20 min or until cooked.
• Prepare celery, onion, carrot and garlic while chicken is cooking.
• Saute garlic, onions, carrots, and celery in olive oil until onions are translucent.
• Add water, salt, pepper, bay leaves and kale.
• bring to a boil then reduce to med-high heat and simmer for 20 minute.
• Add chicken and simmer for another 20 minutes.
• Add cooked egg noodles before serving, keep egg noodles seperate so they don't get mushy.

COLORFUL HOT AND SOUR CHICKEN

Steps:

• Stir cornstarch into slightly beaten egg until well combined
• Add chicken pieces, stir to coat
• Heat oil in a wok over medium-high heat until just below smoking
• Shallow-fry the coated chicken in several batches until golden brown, turning if necessary, then remove to drain on absorbent papers
• Leave about 2 tsp hot oil in the wok, stir fry ginger and chilli for 30sec, until fragrant
• Add onion slices, continue to saute another 1-2mins, until onions are soft
• Add garlic and stir fry for another minute
• Add the carrot matchsticks, continue to cook until they're semi-tender
• Stir in chicken pieces and saute for 1 minute
• Add in the sauce mixture, adding chicken stock/water when necessary, depending how much sauce you like
• Finally, add the green pepper and shitake mushrooms and cook for another minute
• If you feel that the sauce is too thick, add more stock or water; if too thin, thicken with cornstarch slurry (1 tsp cornstarch dissolved in 1 TB cold water)
• Garnish with fresh cilantro and/or sliced green onions before serving with jasmine rice

SPICY HOT CHICKEN SOUP

Steps:

• Cut the chicken meat into 1/4" cubes. In a heavy stock pot, heat the oil over medium-high heat.
• When the oil is hot, add the chicken, cooking about 5 minutes stirring frequently. If it sticks or part burns, it just gives the soup flavor.
• Add the onion and garlic. Cook for about 5 more minutes or until everything is browning.
• Add the cayenne pepper and ginger. Go slow with the cayenne pepper, adding a little at first and adding more to taste.
• Stir for about a minute, then add the chicken stock.
• Bring to a boil, then reduce heat to low and simmer for at least 20 minutes.
• In a separate pot, bring pot of water to a boil and cook noodles for 1 minute less than the package directions recommend. Drain.
• turn off the pot of soup and let stand for 5 minutes.
• Only add the noodles to each bowl at serving time. Don't add ahead of time because the noodles will get too soft. Once the noodles are added to the soup, allow to sit for a few minutes for noodles to absorb the flavor of the soup.
• Extra noodles and soup should be stored separately in fridge.

ASIAN HOT AND SOUR CHICKEN SOUP

Steps:

• In a medium saucepan combine the chicken broth, mushrooms, bamboo shoots, sliced ginger, garlic, soy sauce and chili flakes; bring to a boil, reduce heat to low and simmer while you assemble the other ingredients.
• Place the chicken strips in a bowl and toss with the sesame oil.
• In another bowl stir together the cornstarch and vinegar; set aside.
• Increase the broth heat to medium-high and return to a full boil; add in the coated chicken slices and return to a boil again, then drizzle in the egg while stirring slowly to create long strands of egg.
• Stir in the vinegar/cornstarch mixture; simmer over medium heat stirring occasionally until the chicken is cooked through and the broth has thickened slightly (about 3-4 minutes).
• Garnish the top with chopped green onions.
• Delicious!

QUICK & EASY HOT-AND-SOUR CHICKEN NOODLE SOUP

Steps:

• Bring a small pan of water to the boil and cook the noodles following pack instructions. Drain, rinse under cold running water to stop them cooking further, then drizzle over a little oil to prevent them sticking together. Divide between 2 deep bowls.
• Heat a wok over high heat and add the rest of the oil. When it starts to smoke, add the ginger and chilli, then stir-fry for a few secs. Add the chicken and stir-fry for 2 mins. As the meat starts to turn brown, add the rice wine and cook for 3 mins more. Add the vegetable stock, bring to a simmer, then add the mushrooms. Season with the dark soy, light soy and rice vinegar.
• Bring back to a simmer, then add the cornflour paste. Simmer and stir until thickened. Stir in the beansprouts and most of the spring onions, then ladle the soup over the noodles. Serve immediately, scattered with the remaining spring onions.