componentHistory unverifiedscratch: kitchen
Hot and sour broth
hot-and-sour-broth · soup · Chinese
About
Chicken stock sharpened with vinegar and white pepper, thickened lightly with cornstarch.
History Unverified
History left blank until a sourced sketch is reviewed.
Sources
No sources listed yet.
Uses
- Classic chicken stock 800 g
- Rice vinegar 40 g
- Soy sauce 25 g
- White pepper 3 g
- Cornstarch 12 g
- Water 30 g
- Toasted sesame oil 5 g
Preparations used
- No preparation inputs on this node.
Used in
- Hot and sour soup dish
Similar in this layer
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Full raw-ingredient roll-up
Secondary view: every leaf ingredient with its path.
- 500.0 g Waterpath hot-and-sour-broth → chicken-stock-classic → water
- 250.0 g Chicken bonespath hot-and-sour-broth → chicken-stock-classic → chicken-bones
- 40.0 g Rice vinegarpath hot-and-sour-broth → rice-vinegar
- 30.0 g Waterpath hot-and-sour-broth → water
- 25.0 g Yellow onionpath hot-and-sour-broth → chicken-stock-classic → mirepoix → diced-onion → yellow-onion
- 25.0 g Soy saucepath hot-and-sour-broth → soy-sauce
- 12.5 g Carrotpath hot-and-sour-broth → chicken-stock-classic → mirepoix → diced-carrot → carrot
- 12.5 g Celerypath hot-and-sour-broth → chicken-stock-classic → mirepoix → diced-celery → celery
- 12.0 g Cornstarchpath hot-and-sour-broth → cornstarch
- 5.0 g Toasted sesame oilpath hot-and-sour-broth → sesame-oil
- 3.0 g White pepperpath hot-and-sour-broth → white-pepper