Over the past 30 years of my chinese cooking experience, trying to duplicate fantastic hot and sour soup like that served in non-buffet restaurants has been an elusive task - kind of like trying to keep it up after a prostate operation. But I give the author credit for trying. The texture is good. I used tofu instead of chicken to keep it authentic. While cilantro is used in a lot of Asian cooking, I don't think it helps here - to Mexican. I threw in a touch of sugar to cut the saltiness down a bit, that didn't do the trick. Oh well, got to keep searching for the dream ingredient............
Was this review helpful?
0 users found this review helpful
Over the past 30 years of my chinese cooking experience, trying to duplicate fantastic hot and...