Flag of China (PR)Suan La Tang

Name Hot and sour soup
Origin China
Type Soup
Cook Ron van der Wal

Ingredients (serves 4)


  1. Fry the onion for 1-2 minutes, then add the chicken stock and chicken. Boil for app. 15 minutes. If you use the optional lilly leaves or black fungi, add them during the last 5 minutes.
  2. Mix the cornflour and water, then add the soy sauce, vinegar, pepper and chilli and mix thoroughly. Add the mixture to the chicken soup and stir constantly until the soup thickens.
  3. Stir in the egg to make egg threads.
  4. Take off the fire and sprinkle with the sesame oil.
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This page was last modified on 7-11-99 19:03