Chicken Hot and Sour Soup

Chicken Hot and Sour Soup

True comfort. this Chicken Hot and Sour Soup is so simple to prepare. Try this recipe and enjoy it with your family. I have earlier shared the Chinese version of Hot and Sour Soup which adds, mushroom and tofu. Check it out here.

This version is the Indo-Chinese restaurant-style chicken soup which incorporates vegetables like cabbage and carrot. Very easy to prepare. We make use of Szechuan sauce in this recipe. You can find the recipe for homemade Szechuan Sauce here.

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Chicken Hot and Sour Soup

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How to make Chicken Hot and Sour Soup- Recipe at a glance:

• Cook chicken with salt and pepper.
• Meanwhile prep vegetables.
• Saute garlic and briefly stir fry vegetables and cooked chicken.
• Add stock and sauces to flavour.
• Thicken with slurry and add beaten eggs in a stream. Cook till just set.
• Adjust the final seasoning with Black vinegar and white pepper.

Ingredients:

1. 250- 300 gms boneless chicken breast, cut into large chunks
2. 1/4 tsp Black pepper powder and 1/2 tsp Salt, (for cooking the chicken) 
3. 1 medium-large sized Carrot, peeled and julienned cut
4. 1 cup + 2 Tbsp Cabbage, similarly cut into thin strips
5. 2 Tbsp Oil (sunflower or vegetable)
6. 2 large cloves Garlic (finely minced-1 tsp)
7. 2 Tbsp Light soy sauce (adjust to taste)
8. 2 Tbsp Szechuan sauce or similar chilli sauce (adjust to taste)
9. 3 Tbsp Cornflour (to make slurry)
10. 2 Eggs, lightly beaten
11. 2 Tbsp  Black vinegar (recommended 0R use balsamic vinegar to taste
12. 1/2 tsp White pepper powder

Notes:

• Julienne cut is a culinary knife cut in which the food item is cut into long thin strips, similar to matchsticks. Also known as allumette, or french cut. The strips are usually about 3 inches long and 1/16- to 1/8-inch thick.  To Jullien cut, carrot: peel and cut crosswise 21/2 – 3 inch lengths. Thinly slice using a chefs knife to uniform, 1/8 inch thick slabs. Stack a few slabs at a time and cut lengthwise into thin matchstick-sized sticks. Similarly, cabbage can be separated into 3-inch sized sheets and then stacked and cut into strips.
• Light Soy sauce is added for salt and flavour but different brands vary. Add according to how salty your stock was to begin with. Careful not to add too much soy sauce.
• If dark soy sauce is used the soup will be darker in colour. Dark soy is less salty than light soy sauce, so you may need to add salt, to adjust.
• Szechuan Sauce is a sauce made from fresh red chillies, garlic, onion, ginger, spice, tomato puree and vinegar. For the Chinese version, actual Sichuan peppercorns are added, which has a numbing heat. However, in the Indo Chinese version, this is replaced with black and/or white peppercorn.
• White Pepper powder must be used at the end of this recipe. Using black pepper powder does not create the same authentic flavour.
• Chinese black vinegar is a dark complex vinegar made of glutinous rice and malt. Similar to a balsamic, used in Chinese stir-frys, braises, soups and sauces. If you do not have this, replace with a smaller quantity of balsamic vinegar or distilled vinegar. You can add a pinch of sugar to balance the tastes.
• For the vegetarian version replace chicken with sliced button mushrooms.

It is recommended that you open the recipe page and keep this page going if you like to WATCH / LISTEN to the video alongside the written instructions.

Key Ingredients for Indo-Chinese Hot and Sour Soup: Chicken, Carrot, Cabbage, Egg, Garlic, Spring Onion, Cornflour, Soy Sauce, Szechuan Sauce, Black Vinegar, Black pepper, Oil, Salt, White Pepper.

EAT AND TELL!!! Let us know if you tried – Chicken Hot and Sour Soup