I had to soak my shiitake mushrooms in warm water for 60 minutes, depending on what brand you’re using you may have to let them soak shorter or longer.Īdd the chicken, onion, and part of the ginger (exact amount given on recipe card) into a large pot and cover with approx. Read the packaging instructions of the brand you chose to find out the exact instructions – they can vary heavily. If you use dried shiitake mushrooms, rehydrate them before you start preparing the rest of the recipe. HOW TO MAKE KETO-FRIENDLY CHINESE HOT AND SOUR SOUP: Make sure your thickening agent is gluten-free if you’re sensitive! If you use another thickening agent, you may have to adjust the amount! keto-friendly thickening agent: I usually use locust bean gum powder or guar gum powder.☝︎ The white pepper is pretty important for the flavor, so I wouldn’t swap it for black pepper. spices: (gluten-free) soy sauce, rice vinegar, white pepper, paprika powder, one fresh chili pepper, fresh ginger and garlic, salt to taste and green onion for garnishing.eggs: two whole eggs (prefarably organic and high-quality).Some brands require shorter rehydration times of only 30 minutes while others require even longer times + additional boiling of the mushrooms. ☝︎ Read the instructions on the packaging if you use dried shiitake mushrooms and adjust accordingly. I used dried shiitake mushrooms for this recipe because fresh ones weren’t available near me and I had to rehydrate them in water for approx. Good-sorted supermarkets should have them in jars or cans, otherwise you can get them from asian grocery stores. one carrot: peeled and sliced into thin strips.one red bell pepper: sliced into thin strips.I prefer fattier parts of the chicken with the skin.Ĭut in half – we’ll be adding the onion together with part of the ginger to the boiling water for more flavor! I used chicken drums and thought it was an excellent choice.īoiling chicken breasts can be a bit tricky because they can dry out and become “rubbery”. In my opinion, it doesn’t matter what part of the chicken you’re using. This section is where I give specific recommendations or more in-depth instructions regarding the ingredients needed for this recipe. You can find the exact amounts needed on the recipe card at the end of this post! KETO CHINESE HOT AND SOUR SOUP INGREDIENTS: The spices are everything in this dish and are the key for a flavorful, Chinese hot and sour soup.Īnd with only 3.3g net carbs, it’s 100% suitable for the ketogenic diet. (Granted, I haven’t had one for 2 years or so.) It tastes exactly like the memory of Chinese hot and sour soup I have in my head. I thought it would taste not flavorful enough if I didn’t add any sugar or flavor enhancers but I was completely wrong. To be honest, I’m almost surprised by how good the result is. So I started to research and develop a keto-friendly version of it.Ī healthy, nutritious and low carb one without added sugar. 2$ but I really didn’t want to kick myself out of ketosis for it. Well, a while ago I really craved a bowl of Chinese hot and sour soup and I could have gotten one from a restaurant a few streets down for approx. That’s always the problem when eating out on the ketogenic diet. While I don’t believe that the classic restaurant version of Chinese hot and sour soup is unhealthy per se, I do believe it contains a lot of unnecessary sugar, starch, and other questionable additives.Īnd because you have no idea how much of every ingredient was added, you can’t make sure it won’t kick you out of ketosis. Chinese hot and sour soup was usually one of the classics I ordered whenever we went to a Chinese restaurant before I went keto.īut once I was a bit more conscious about what I was eating I stopped eating out almost completely, especially at Chinese restaurants where the food choices for anyone on the ketogenic diet are pretty meager.
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