Chicken Hot & Sour Soup | Restaurant Style Chicken Hot & Sour Soup2021-02-25
- Servings: 4
- Prep Time: 10m
- Cook Time: 20m
- Ready In: 30m
Average Member Rating
(5 / 5)
2 People rated this recipe
This information is per serving.
This easy chicken hot and sour soup recipe comes together fairly quickly once you have prepped all your veggies. This recipe is truly satisfying and makes for a light and filling weeknight dinner meal. Serve best with crispy noodles and typical accompaniment like vinegar, chili sauce, and soya sauce.
Ingredients (For Chicken Stock)
- Chicken Pieces
- Few Onion Cubes
- Few Ginger Pieces
- 1/2 Teaspoon Peppercorns
Ingredients (For Soup)
- 3 Chopped Garlic
- 3 Chopped Green Chilies
- 2 Spring Onions
- 1/2 Cup Finely Shredded Cabbage
- 1/4 Cup Chopped Carrots
- 1/4 Cup Chopped Beans
- 2 Teaspoons Vinegar
- 3 Teaspoons Soya Sauce
- 1 1/2 Teaspoon Salt
- 1/2 Teaspoon Sugar
- 1/2 Teaspoon Pepper Powder
- 3 Tablespoons Corn Starch water
- 1 Egg White
- Spring Onion Greens
In a pot, add water, chicken pieces, few onion cubes, few ginger pieces, 1/2 teaspoon peppercorns, and boil it for 20 minutes. Turn off the stove.
Drain out chicken stock and keep it aside. Shred the boiled chicken and keep it aside.
Heat 1 tablespoon oil and add chopped garlic, chopped green chilies, spring onions, and sauté for a minute.
Add 1/2 cup finely shredded cabbage, 1/4 cup chopped carrots, 1/4 cup chopped beans, and sauté for 2 minutes.
Add 2 teaspoons vinegar, 3 teaspoons soya sauce, and sauté for a minute.
Add chicken stock and some water. Add shredded chicken and mix well.
Add 1 1/2 teaspoon salt, 1/2 teaspoons sugar, 1/2 teaspoon pepper powder, and mix well. Boil for 3 minutes.
Add 3 tablespoons of corn starch water and slowly drop the 1 egg white to give a creamy look.
Boil for a minute and add spring onion greens. Turn off the stove and serve hot and enjoy.