Chicken hot and sour soup is made with shredded boneless boiled chicken, onions, garlic, ginger, along with other spices and thickened with cornstarch. Spring onion, carrot, cabbage, eggs and other sauces also feature in the soup to enhance its taste and flavor. The process to make chicken hot and sour soup at home is quite easy and can be made quickly. My recipe will guide you through the process.
KEY TAKEAWAYS
- Chicken hot and sour soup is a very common and popular appetizer among Indians across all seasons.
- Serve it as is or pair it with crispy spring rolls, dim sums, or fried noodles as a perfect starter combo.
- Chicken hot and sour soup tastes spicy, tangy, and flavorful.
- Other similar soups are sweet corn chicken soup, manchow soup, wonton soup, and chicken clear soup.
The Ingredients:
To boil the chicken pieces:
- 100 grams boneless chicken (boiled, shredded)
- 750 ml water
- 1 piece onion (medium size, cut in 4 pieces)
- 4 cloves garlic (peeled, smashed)
- 1 piece ginger (1-cm size, cut roughly)
- 1 piece bay leaf
- 10 pieces black peppercorns
- ¼ tsp salt
To make the soup:
- 1 tbsp olive oil
- ½ tsp garlic (finely chopped)
- ½ tsp ginger (finely chopped)
- 1 tsp spring onion (the white only, chopped finely)
- 1 tbsp carrot (finely chopped)
- 1 tbsp cabbage (finely chopped)
- 2 tbsp vinegar
- 1 tsp red chili sauce
- 1 tsp tomato sauce
- 1 tsp black pepper powder
- 1 tbsp spring onion (the green part only)
- 1 tbsp cornstarch
- 2 tbsp water
- 1 piece egg (for the egg white)
- Coriander leaves (a few for garnishing, very finely chopped)
I came across this recipe during a tailoring trial. The lady who altered my dress invited me to sit and offered me a bowl of this soup to have while she finished the final stitch. It was very tasty and flavorful, so much that I could not resist myself from asking her for the recipe. She laughed and dictated it while folding pleats.
I made it at home that Sunday. My husband said it was “stitched with love,” and the boys devoured it. Now, it is our tailor-day tradition. That moment reminded me that even pins and fabric carry the aroma of generosity.
How to Make Chicken Hot and Sour Soup? (Step by Step Guide with Images)
Step 1: In a kadai, take 750 ml of water and put 100 grams of boneless chicken, a piece of onion (medium size, cut in 4 pieces), 4 cloves of garlic (peeled, smashed), 1 piece of ginger (1-cm size, cut roughly), 1 piece of bay leaf, 10 pieces of black peppercorns, and ¼ tsp of salt and bring to a boil. Then cover and let it boil on a medium flame for about half an hour.
Step 2: When done, strain the ingredients. Keep the chicken stock aside.
Step 3: Separate the boiled chicken pieces and keep it in a bowl to cool down a bit.
Step 4: When these are cool enough, shred the boiled chicken pieces and keep it on a plate.
Step 5: Now, heat 1 tbsp of olive oil in a kadai. When the oil is hot, add ½ tsp each of fine chopped ginger and garlic to it and fry them for about 20 seconds.
Step 6: Now, chop the white part of spring onion and add 1 tsp of it to the kadai. Stir and fry them for about another 20 seconds.
Step 7: Now, add 1 tbsp of finely chopped carrots and fry them too for about 30 seconds. Mix them nicely and then add 1 tbsp of finely chopped cabbage to it. Cook all of these ingredients for half a minute more.
Step 8: Add the chicken stock to it as well as the shredded chicken pieces. Mix them nicely and cook for a minute.
Step 9: Now, add 2 tbsp of vinegar, 1 tbsp of dark soy sauce, 1 tsp of red chili sauce, and 1 tsp of tomato sauce to it. Mix everything nicely.
Step 10: Now, add salt to taste and 1 tsp of black pepper powder. Mix well. Cover it and let it boil for 5 minutes more on a medium flame.
Step 11: After 5 minutes, remove the cover and add 1 tbsp of spring onion (the green part only). Mix nicely and let it cook for a minute more.
Step 12: In the meantime, in a cup, take 1 tbsp of cornstarch and 2 tbsp of water to make a slurry. Check the consistency.
Step 13: Pour the cornstarch slowly, stirring continuously to prevent lumps.
Step 14: Now, crack an egg very carefully to take only the egg white.
Step 15: Pour the egg white very slowly while stirring the soup continuously.
Step 16: Let the soup come to aboil after pouring and stirring is completed. Check the consistency of the soup.
Step 17: Your tasty and spicy homemade chicken hot and sour soup is ready. Transfer the soupto a serving bowl, garnish it with a few finely chopped coriander leaves and enjoy hot.
Recipe Card
Chicken Hot and Sour Soup
Ingredients
To boil the chicken pieces:
- 100 grams boneless chicken boiled, shredded
- 750 ml water
- 1 piece onion medium size, cut in 4 pieces
- 4 cloves garlic peeled, smashed
- 1 piece ginger 1-cm size, cut roughly
- 1 piece bay leaf
- 10 pieces black peppercorns
- ¼ tsp salt
To make the soup:
- 1 tbsp olive oil
- ½ tsp garlic finely chopped
- ½ tsp ginger finely chopped
- 1 tsp spring onion the white only, chopped finely
- 1 tbsp carrot finely chopped
- 1 tbsp cabbage finely chopped
- 2 tbsp vinegar
- 1 tsp red chili sauce
- 1 tsp tomato sauce
- 1 tsp black pepper powder
- 1 tbsp spring onion the green part only
- 1 tbsp cornstarch
- 2 tbsp water
- 1 piece egg for the egg white
- Coriander leaves a few for garnishing, very finely chopped
Instructions
- In a kadai, take 750 ml of water and put 100 grams of boneless chicken, a piece of onion (medium size, cut in 4 pieces), 4 cloves of garlic (peeled, smashed), 1 piece of ginger (1-cm size, cut roughly), 1 piece of bay leaf, 10 pieces of black peppercorns, and ¼ tsp of salt and bring to a boil. Then cover and let it boil on a medium flame for about half an hour.
- When done, strain the ingredients. Keep the chicken stock aside.
- Separate the boiled chicken pieces and keep it in a bowl to cool down a bit.
- When these are cool enough, shred the boiled chicken pieces and keep it on a plate.
- Now, heat 1 tbsp of olive oil in a kadai. When the oil is hot, add ½ tsp each of fine chopped ginger and garlic to it and fry them for about 20 seconds.
- Now, chop the white part of spring onion and add 1 tsp of it to the kadai. Stir and fry them for about another 20 seconds.
- Now, add 1 tbsp of finely chopped carrots and fry them too for about 30 seconds. Mix them nicely and then add 1 tbsp of finely chopped cabbage to it. Cook all of these ingredients for half a minute more.
- Add the chicken stock to it as well as the shredded chicken pieces. Mix them nicely and cook for a minute.
- Now, add 2 tbsp of vinegar, 1 tbsp of dark soy sauce, 1 tsp of red chili sauce, and 1 tsp of tomato sauce to it. Mix everything nicely.
- Now, add salt to taste and 1 tsp of black pepper powder. Mix well. Cover it and let it boil for 5 minutes more on a medium flame.
- After 5 minutes, remove the cover and add 1 tbsp of spring onion (the green part only). Mix nicely and let it cook for a minute more.
- In the meantime, in a cup, take 1 tbsp of cornstarch and 2 tbsp of water to make a slurry. Check the consistency.
- Pour the cornstarch slowly, stirring continuously to prevent lumps.
- Now, crack an egg very carefully to take only the egg white.
- Pour the egg white very slowly while stirring the soup continuously.
- Let the soup come to aboil after pouring and stirring is completed. Check the consistency of the soup.
- Your tasty and spicy homemade chicken hot and sour soup is ready. Transfer the soup to a serving bowl, garnish it with a few finely chopped coriander leaves and enjoy hot.
