Photo: Cala
Hot & sour Szechuan chicken soup
13 ingredients
Serves 2
openrecipes
Adjust the chilli level in this clear and nourishing Chinese broth to give your meal the kick you desire
Estimated Nutrition (whole recipe, rough)
579
Calories
38g
Protein
18g
Fat
58g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Sesame | 1 tbsp (14g) | 120 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Lemongrass | 1 tbsp (6g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Bamboo Shoots | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 400ml chicken stock
- a small chunk ginger , bashed up
- 1 bashed lemongrass stalk
- 1 tsp Szechuan peppercorns
- 1 tbsp soy sauce
- 6 baby pak choi
- 50g bamboo shoots
- 150g shredded cooked chicken
- 2 tbsp rice wine vinegar
- 2 tsp sesame oil
- 2 sliced spring onions
- small handful coriander leaves, to serve
- a few slices red chilli , to serve
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes