Name: Hot And Sour Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: For 4
Cuisine: Chinese
Ingredients: For For Chicken Stock:; ½ kg chicken (with bones preferred); 1 tbsp ginger paste; ½ cup oil; ½ tsp salt; 2 large bowls water; For For Soup:; Shredded chicken (from stock); Reserved chicken stock (yakhni); Pinch of salt (adjust to taste); 1 tsp black pepper powder; For Sauces:; 2 tbsp dark soy sauce; 1 tbsp light soy sauce; 2 tbsp chili sauce (adjust to spice level); 1 tsp brown sugar; 1 tbsp vinegar; For Vegetables (optional but recommended):; ½ cup carrot (julienned); ½ cup cabbage (shredded); ½ cup capsicum (julienned); For Thickening Slurry:; 4 tbsp cornflour; ½ cup water; For Finishing:; 2 egg whites, lightly beaten

Step by step method

Step 1

Prepare Stock In a large pot, add chicken, water, ginger paste, oil, and salt. Boil until chicken is fully cooked. Remove chicken, shred it, and keep the stock (yakhni) aside.

Step 2

Make Soup Base In a pan, add shredded chicken and a pinch of salt. Mix in black pepper and pour the reserved chicken stock.

Step 3

Add Sauces Stir in dark soy sauce, light soy sauce, chili sauce, brown sugar, and vinegar. Let the mixture come to a boil.

Step 4

Add Vegetables Add carrots, cabbage, and capsicum. Cook until slightly tender but still crunchy.

Step 5

Thicken Mix cornflour with water to make a slurry. Slowly add to the soup while stirring until thickened.

Step 6

Finish with Egg Ribbons Slowly drizzle beaten egg whites into the soup while stirring continuously. Cook for 2–3 minutes until silky ribbons form.

Step 7

Serve hot with chili vinegar and extra soy sauce on the side