Hot and Sour chicken soup
A delicious Chinese soup that can be easily made at home.
Servings 2
Ingredients
- 2½ cups chicken stock
- 50 g chicken breast
- 1 egg
- 4 nos dried shiitake mushrooms
- 3 cubes tofu/paneer
- ½ yellow capsicum (50g)
- ½ carrot (50 g)
- 3 nos beans
- 1 scallion
- 1 green chilly
- 1 piece ginger
- 2 tbsp soya sauce
- 2 tbsp rice vinegar
- 1 tbsp cornflour/corn starch
- 2 tsps sesame oil
- ½ tsp sugar
- salt as needed
- pepper powder as needed
- a pinch of turmeric powder
- 1 red chilly/chilly sauce (optional)
Instructions
Preparatory steps
- Steam the chicken for 10 minutes and shred the meat.
- Julienne the capsicum, carrot and the beans. Chop the ginger, green chilly and the scallion finely.
- Soak the mushrooms and the tofu/paneer separately in half a cup of hot water
- Make cornflour slurry by mixing the cornflour with half a cup of water. Beat the egg and add a tsp of the cornflour slurry to it.
Procedure
- In a saucepan take 2 tsps of sesame oil and saute the ginger, green chilly and the white part of the scallion for 2-3 minutes.
- Add all the julienned vegetables and saute for a minute.
- Next, add the chicken stock, the mushroom soaked water and the water from the cooked chicken.
- When it comes to a boil add the shredded chicken, the chopped mushrooms, chopped paneer/tofu and a part of the scallions.
- Then add all the flavorings- the soy sauce, vinegar turmeric powder, salt, sugar, and pepper powder.
- When it starts boiling again add the cornflour slurry stirring constantly till it thickens. Next, as it boils add the egg in thin strands and keep stirring so that it forms flowers.
- Taste test and adjust the amount of heat and tanginess as per preference. Turn off the stove, add a tsp of sesame oil and garnish with scallions
