Hot and sour soup (serves 4)
Prep time: 30 mins Ingredients 1 tbsp canola oil 2 eggs, beaten with salt and freshly ground pepper 900ml canned chicken consommé 2 tbsp soy sauce 2 tbsp white vinegar 1 tsp sugar 1 bunch scallions, thinly sliced on the diagonal 2 carrots, grated 400g cooked chicken, shredded fresh coriander, to garnish Method 1. Heat oil in omelette pan, add eggs and cook until just set, lifting up edge of omelette so unset egg runs underneath. Turn over and cook other side. Slide on to a board and roll up. Let cool, seam side down. 2. Pour consommé into large pan. Add soy sauce, vinegar, sugar and season to taste. Heat gently, add scallions and carrots, and simmer for 5 minutes until just tender. Stir in chicken and heat through. 3. Cut omelette crosswise into fine strips. Taste soup and add more soy sauce, vinegar or sugar if needed. Ladle soup into warmed bowls and scatter with omelette shreds. Garnish with coriander and serve.
Cooking time: 15 mins