Hot and Sour Chicken Soup


150 gm boneless chicken, chopped
1 medium onion, chopped
1/2 of 1 medium carrot, chopped
1″ piece ginger, crushed
2 garlic cloves, crushed
1 egg
2 tbsp cornflour
1 tbsp garlic, finely chopped
1/4 cup carrot, finely chopped / julienned
1/2 cup cabbage, julienned
2 tbsp beans, chopped
2 tbsp celery, chopped
3 tbsp spring onion white, chopped
1 tbsp soy sauce
1 tbsp red chilli sauce
1 tsp vinegar
1/2 tsp + 1/2 tsp crushed pepper ( adjust to your taste)
1/2 tsp sugar
salt to taste
2 tbsp spring onion green, chopped
1 tbsp oil


  1. In a pan, add 5 cups of water, chopped onion, 1/2 chopped carrot, crushed ginger, garlic, chicken pieces , 1/2 tsp crushed pepper and salt and mix well.
  2. Cook it covered and when it starts to boil, reduce the flame to medium and cook it for 20-25 minutes.
  3. Switch off the flame and remove the chicken from the stock and keep it aside to cool. Then shred the chicken pieces and keep it aside.
  4. Strain the chicken stock ( about 4 cups )and keep it aside.
  5. In a bowl, mix cornflour with 4 tbsp of water. Beat well an egg in a bowl and keep it aside.
  6. Heat oil in a pan and add chopped garlic and saute for 10 seconds.
  7. Add chopped white part of spring onion, 1/4 cup chopped carrot, cabbage, celery and beans and saute well for 1 minute on high flame.
  8. Add chicken stock, soy sauce, red chilli sauce, vinegar, 1/2 tsp crushed pepper, sugar and salt and mix well and let it boil.
  9. When it starts to boil, add shredded chicken and boil for 2 minutes.
  10. Then gradually pour the beaten egg and mix it well.
  11. Add cornflour mix gradually and when it starts to boil, add chopped green part of spring onion.
  12. Switch off the flame and serve hot…

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