Spicy Chicken Soup
Finger Hot is the commercial name for this asian-type pepper that is actually very similar to fresh cayenne and can be used in any recipe to add heat without changing the flavor. It is a good chile to chop and use in stir fry.
They are thin-walled and measure about 1/2″ wide and 5″ to 8″ long. These chiles also dry very nicely.
1/2 pound chicken pieces
1 quart water
1 onion, finely chopped
1 green bell pepper(s) finely sliced
2 green finger hot chiles, finely chopped
1 tsp. garlic paste
1 egg white, whisked
1 Tbsp. vinegar
2 Tbsp. cornflour (masa harina)
sugar, salt and pepper to taste
Combine all of the above ingredients (except for cornflour) in a cooking pot. Cover and cook over medium heat for about 15 minutes or until the chicken pieces are cooked. Separate out the chicken pieces and de-bone them. Put the boneless chicken back into the stock.
In a bowl, take some of the stock, just enough to mix the cornflour. Mix the stock and corn flour well and add to the stock. Cook over high heat while stirring for about 2 minutes.
Recipe from syvum.com.