Our Soup Dude here at Boundary Bay Brewery is hard at work year round. Lately, though, he’s been making a whole bunch of new soups and this is one of our current faves. So, here’s his recipe for Hot and Sour Chicken Soup:
3 whole chicken breasts – halved, then cut into strips
1 yellow onion – julienned
4 cups green cabbage – shredded
2 T sesame oil
3 quarts low sodium chicken stock
1/4 cup sambal olek (or other red chili paste)
3/4 cup soy sauce
3/4 cup rice wine vinegar
2 T lemon juice
1/2 cup green onions -chopped (for garnish)
1/4 cup cilantro – chopped (for garnish)
2 limes cut into wedges (serve on side – 0ptional)
Heat the oil in a large pan and lightly brown the chicken. Add cabbage and onions, cook until soft. Deglaze the pan with some of the chicken stock. Transfer all pan contents to a soup pot. Add stock, sambal, soy, vinegar and lemon juice. Bring to a boil. Simmer for 10 minutes and adjust spiciness as desired. Garnish with cilantro and green onion and serve with a lime wedge on the side. Enjoy with your favorite Boundary Bay Brewery beer! Cheers.
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