Hot and Sour Soup

I just LOVE hot and sour soup from my favorite chinese restaurant. I haven't ever tried to make it at home, but I will soon.


Ingredients
10.5 oz can condensed chicken broth
2 Tbs corn starch
2 Tbs soy sauce
2 Tbs distilled white vinegar
1/2 tsp cayenne pepper
1 egg beaten
1/2 block firm tofu, drained and cut into 1/2-inch cubes
1/3 cup green onions, thinly sliced

Directions
Blend broth, 2 soup cans water, corn starch, soy sauce, vinegar and pepper in a medium saucepan. Bring to a boil over high heat, stirring constantly until slightly thickened. Gradually pour egg into boiling soup, stirring constantly in one direction. Add tofu and green onions, cooking only until tofu is heated through. Serve immediately. Makes 5 cups.

Kaileys Sweet and Sour chicken

This recipe makes like WAY to much so I half it... though the egg really can't be halved.
Chicken Coating
2 1/4 Self Rising Flour (or 1 1/2 tsp baking powder and 1/2 tsp salt to all purpose flour)
2 TB vegetable oil
2 TB Cornstarch
1/2 tsp Salt
1/4 tsp pepper
1 egg
2 cups water
Mix dry ingredients. Add egg, mix water in slowly to make thick batter.
Cut up 4-6 chicken breasts. Coat chicken and then fry pieces. (I cut up two to three breasts and that makes ALOT)

Then for the sauce (Might have to double)
Apricot Sauce
1/2 cup apricot preserves
2 tablespoons soy sauce
1 tablespoon chicken broth or sherry
1 tablespoon vegetable oil
1 tablespoon cornstarch
1 teaspoon minced garlic
1/4 teaspoon ground ginger
1 medium green pepper, chopped (I leave these out too...kids don't like them)
1/2 cup salted cashews (I skip these...yuck)
DIRECTIONS
In a Microwavable safe dish, combine the first seven ingredients. Cover and microwave on high for 2 minutes, stirring once...
Add green pepper and cashews. Cover and microwave on high for 2 more minutes or until Let stand for 3 minutes. Serve with rice. or if no cashews and green pepper stir and cook for two more minutes.