Here’s a recipe for a classic Chicken Hot and Sour Soup:
Ingredients:
Chicken and Vegetables:
- 200 grams boneless chicken breast, thinly sliced or shredded
- 1 cup cabbage, finely shredded
- 1/2 cup carrot, julienned
- 1/2 cup mushroom, sliced
- 1/4 cup green beans, finely chopped
- 1/4 cup bell peppers, finely chopped
- 1/4 cup bamboo shoots, julienned (optional)
- 1/4 cup baby corn, julienned (optional)
Broth:
- 4 cups chicken stock or water
- 2 tablespoons soy sauce
- 1 tablespoon vinegar (white or rice vinegar)
- 1 tablespoon chilli sauce (adjust to taste)
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon sugar
- Salt to taste
Thickening:
- 2 tablespoons cornstarch, mixed with 1/4 cup water to form a slurry
Aromatics:
- 1 tablespoon oil
- 1 tablespoon garlic, finely chopped
- 1 tablespoon ginger, finely chopped
- 1-2 green chillies, finely chopped (optional)
- 1/4 cup spring onions, finely chopped (for garnish)
Instructions:
1. Prepare the Chicken and Vegetables:
- Wash and chop all the vegetables as described above. Keep them ready.
- Thinly slice or shred the chicken breast.
2. Cooking the Soup:
- Heat oil in a large pot over medium heat.
- Add finely chopped garlic, ginger, and green chillies. Sauté until fragrant, about 1-2 minutes.
- Add the sliced chicken to the pot. Cook until the chicken turns white and is no longer pink about 3-4 minutes.
- Add all the chopped vegetables (cabbage, carrot, mushroom, green beans, bell peppers, bamboo shoots, baby corn) to the pot. Stir-fry the vegetables for 3-4 minutes until they start to soften but still retain some crunch.
- Pour in the chicken stock or water. Stir to combine.
3. Seasoning the Soup:
- Add soy sauce, vinegar, chilli sauce, black pepper, sugar, and salt to the pot. Stir well.
- Bring the soup to a boil. Once it starts boiling, reduce the heat and let it simmer for about 5 minutes.
4. Thickening the Soup:
- Give the cornstarch slurry a quick stir and slowly add it to the soup, stirring continuously to avoid lumps.
- Continue to simmer the soup for another 2-3 minutes until it thickens to your desired consistency.
5. Finishing Touches:
- Taste the soup and adjust the seasoning if needed.
- Garnish with finely chopped spring onions before serving.
Serving:
Serve the hot and sour chicken soup hot, with an extra sprinkle of freshly ground black pepper or a dash of soy sauce if desired. Enjoy this tangy, spicy, and flavorful soup as a starter or a light meal.
Feel free to adjust the vegetables and spices to suit your taste preferences!