Hot and Sour Chicken Soup
A bold, comforting Indo-Chinese soup with real chicken stock and crunchy vegetables.
Servings: 4 servings
Pin Recipe
Ingredients
- 2 litres water
- 300 g boneless chicken
- 1 carrot - sliced
- 1/2 onion - chopped
- 1 inch ginger - chopped
- 4 –5 garlic cloves
- 1/2 tsp salt
- 1 tsp black pepper
- 1/2 tsp oil
- 1 carrot - julienned
- 1/4 cup cabbage
- 1/4 cup beans
- 1 tbsp spring onion whites
- 1 tbsp soya sauce
- 1/2 tsp chilli sauce
- 1 tsp sugar
- 1/2 tsp vinegar
- 1 egg
- 1 tbsp cornflour slurry
Instructions
- Add water, sliced carrot, onion, ginger, garlic, chicken, salt, and pepper to a pot and cook covered for 30 minutes to make a flavourful stock
- Strain the stock, shred the cooked chicken, and keep both aside
- Heat oil in a pan on high heat, add grated garlic, then stir fry carrot, cabbage, beans, and spring onion whites briefly
- Pour in the stock, add soya sauce, chilli sauce, pepper, and sugar, and boil for 2–3 minutes
- Add shredded chicken and vinegar, adjust seasoning, then add beaten egg while stirring
- Stir in cornflour slurry, boil for a minute, garnish with spring onions, and serve hot