Slow Cooker Chinese Hot and Sour Soup

Slow Cooker Chinese Hot and Sour Soup makes it super easy to make your American Chinese restaurant favorite at home.

8 cups 2 quarts chicken broth

1/3 cup soy sauce

1/3 cup rice vinegar

1/2 cup canned bamboo shoot strips

8 oz mushrooms sliced

1 tablespoon crushed fresh ginger

1 teaspoon to 1 tablespoon sriracha sauce

1 teaspoon white pepper

1 teaspoon sugar

1 square firm tofu cubed

1/4 cup freshly chopped cilantro

1/4 cup sliced green onions

To Make

Pour chicken broth into a 5 to 8 quart slow cooker. Stir in soy sauce, rice vinegar, bamboo shoots, mushrooms, ginger, sriracha, white pepper, sugar and tofu.

Cook on low 6 to 8 hours, or high 3-4 hours.

Stir in cilantro and green onions just before serving. Serve hot.

Plum Sauce

Plum Sauce

Ingredients

1/2 cup canned crushed pineapple, drained

1/4 cup pineapple juice

1/3 cup mashed, seeded Chinese salted plums

1/4 cup brown sugar, lightly packed

3 tablespoons cider vinegar

3 tablespoons apricot preserves

1 teaspoon finely chopped garlic

1 teaspoon crushed red chile peppers

To Make

In a blender or food processor, combine pineapple, juice, salted plums, brown sugar, vinegar, preserves, and garlic and process until smooth. Transfer to a small saucepan, and add the crushed red chile peppers. Bring mixture to a boil, reduce the heat, and simmer for 5 minutes, stirring constantly. Remove from heat and use as a dipping sauce for Egg Rolls

RECIPE COURTESY OF MARY SUE MILLIKEN AND SUSAN FENIGER

Wonton Soup

Wonton Soup

Recipe by: MARBALET

“A simple, light 'Chinese dumpling' classic ...whether in soup or fried, wontons will always bring you that mysteriously delicious taste of the Far East ...! Garnish with fresh scallions."

1/2 pound boneless pork loin, coarsely chopped

2 ounces are peeled shrimp, finely chopped

1 teaspoon brown sugar

1 tablespoon Chinese rice wine

1 tablespoon light soy sauce

1 teaspoon finely chopped gree n onion

1 teaspoon chopped fresh ginger root

24 (3.5 inch square) wonton wrappers

3 cups chicken stock

1/8 cup finely chopped green onion

To Make

FOR FILLING:

In a large bowl, combine pork, shrimp, sugar, wine, soy sauce, 1 teaspoon chopped green onion and ginger. Blend well, and let stand for 25 to 30 minutes.

Place about one teaspoon of the filling at the center of each wonton skin. Moisten all 4 edges of wonton wrapper with water, then pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle. Press edges firmly to make a seal. Bring left and right corners together above the filling. Overlap the tips of these corners, moisten with water and press together. 

Continue until all wrappers are used.

FOR SOUP: 

Bring the chicken stock to a rolling boil. Drop wontons in, and cook for 5 minutes. Garnish with chopped green onion, and serve.

Footnotes

Uncooked wontons will keep in freezer for a good 2 months if well wrapped. Thaw before frying, but they can be boiled straight from frozen and cooked 2 minutes longer.)

TO FRY: Heat 2 to 3 cups of oil in a wok until hot. Deep-fry wontons in batches until golden, 2 to 3 minutes on each side. Drain. Serve with dipping sauce or duck sauce, also called plum sauce.