Hot and Sour Chicken

The Illustrated Quick Cook

Hot and Sour Chicken

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    2 cups hot vegetable or chicken stock 8 oz (225 g) mushrooms, halved or quartered, if large
    splash of soy sauce 6 tomatoes, peeled and quartered
    2 skinless boneless chicken breast halves (preferably free-range), about 6 oz (175 g) each splash of Asian fish sauce, such as nam pla
    2-4 tbsp Thai tom yum paste sea salt and freshly ground black pepper
    1 bunch of scallions, sliced


    Prep: 10 min Total: 30 min (Quick)
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    • 1

      To poach the chicken, bring the stock and soy sauce to a boil in a large pan. Add the chicken, reduce the heat, and simmer for 10-15 minutes until the chicken is cooked. Remove with a slotted spoon, and set aside. Slice or shred when cool enough to handle.

    • 2

      Stir the tom yum paste into the stock until it dissolves, then add the scallions, mushrooms, and tomatoes, and simmer for 5-8 minutes. Return the chicken to the pan.

    • 3

      If the liquid has reduced too much during cooking, add more stock. Add a splash of fish sauce, taste, and season accordingly with salt and pepper-or add more fish sauce. Serve hot.


    Tom yum paste is available in most large supermarkets, and specialist Asian food stores.

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