Description
Transform your mealtime with this quick and easy Spicy and Tangy Chicken Tenderloin Soup. It’s the perfect balance of spicy and tangy flavors, packed with delicious ingredients. Follow this straightforward recipe and enjoy a comforting bowl in no time.
Ingredients
– 2 cups chicken stock
– 1 tablespoon olive oil
– 1 boneless chicken tenderloin, sliced thinly
– 1 cup mushrooms, sliced
– 1/2 cup bamboo shoots, julienned
– 1/4 cup red bell pepper, julienned
– 1 clove garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– 1 tablespoon chili sauce
– 1/4 teaspoon black pepper
– 1/4 teaspoon white pepper
– 1 tablespoon cornstarch mixed with 2 tablespoons water
– 1 egg, lightly beaten
– 2 green onions, chopped
– Salt to taste
Instructions
1. In a large pot, heat the olive oil over medium heat. Add the chicken tenderloin slices and cook until they are no longer pink.
2. Add the mushrooms, bamboo shoots, red bell pepper, and garlic to the pot. Saut for 3-4 minutes until the vegetables begin to soften.
3. Pour in the chicken stock and bring to a gentle boil.
4. Stir in the soy sauce, rice vinegar, chili sauce, black pepper, and white pepper.
5. Reduce the heat to a simmer and add the cornstarch mixture. Stir continuously until the soup starts to thicken.
6. Slowly drizzle the beaten egg into the soup while stirring gently to create ribbons.
7. Remove from heat, add salt to taste, and garnish with green onions before serving.