Pf Changs Hot And Sour Soup Recipes

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P.F. CHANG'S HOT AND SOUR SOUP



P.f. Chang's Hot and Sour Soup image

This recipe in no way should be credited to me. I found it off the internet years ago, and noticed this exact recipe wasn't on RecipeZaar yet... so here it is. =) This is the closest tasting recipe I've found to the Hot and Sour Soup that is served at P.F. Chang's. If you love that restaurant as much as I do, give this a shot. You won't be disappointed! (This approximately yields the "bowl" size from the restaurant.)

Provided by tkochhar

Categories     Chicken Breast

Time 25m

Yield 6 cups, 4-6 serving(s)

Number Of Ingredients 11

6 ounces chicken breasts, cut into thin strips
1 quart chicken stock
1 cup soy sauce
1 teaspoon white pepper
6 ounces bamboo shoots, cut into strips (canned is perfect)
6 ounces wood ear mushrooms, cut into strips (or canned straw mushrooms, if woodear can't be found)
1/2 cup cornstarch
1/2 cup water
2 eggs, beaten
4 ounces white vinegar
6 ounces silken tofu, cut into strips

Steps:

  • Cook chicken strips till done. Set aside.
  • Bring stock to boil. Add soy sauce, white pepper, bamboo, mushrooms and chicken. Stir. Let cook for 3 minutes.
  • While cooking, in separate bowl combine cornstarch and water to make slurry. Add slurry a little at a time and stir until thick (all slurry may not be necessary, so add as much as necessary for desired thickness - I used about 3/4 of slurry).
  • Add eggs while stirring and cook for 30 seconds or until eggs are done.
  • Turn off heat. Add vinegar and tofu, give it a quick stir. Spoon into bowls and enjoy!

PF CHANGS WONTON SOUP



Pf Changs Wonton Soup image

Make and share this Pf Changs Wonton Soup recipe from Food.com.

Provided by Valerie in Florida

Categories     Asian

Time 40m

Yield 6-7 serving(s)

Number Of Ingredients 19

2 chicken breasts, cubed
1 lb small to medium shrimp, deveined with tails off
1 cup fresh spinach, torn into small pieces
1 cup mushroom, sliced
1 (8 ounce) can water chestnuts
1 teaspoon light brown sugar
1 tablespoon rice wine or 1 tablespoon dry sherry
1 tablespoon soy sauce
1 teaspoon finely chopped scallion
1 teaspoon finely chopped fresh ginger
6 cups chicken stock (I use 8 cups)
6 ounces ground pork
8 medium shrimp, shelled and ground
1 teaspoon light brown sugar
1 tablespoon rice wine or 1 tablespoon dry sherry
1 tablespoon soy sauce
1 teaspoon finely chopped scallion
1 teaspoon finely chopped ginger
24 wonton wrappers

Steps:

  • Bring chicken stock to a rolling boil, then add all the ingredients.
  • Cook until chicken and shrimp are cooked through, about 10 minutes.
  • FOR WONTONS.
  • In a bowl, mix the pork, ground shrimp, brown sugar, rice wine or sherry, soy sauce, scallions and chopped ginger.
  • Blend well and set aside for 25-30 minutes for flavors to blend.
  • Place 1 tsp of the filling in the center of each wonton wrapper.
  • Wet the edges of each wonton with a little water and press them together with your fingers to seal, then fold each wnton over.
  • To cook, add wontons to the boiling chicken stock and cook for 4-5 minutes.
  • Transfer to individual soup bowls and serve.

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