Chicken Hot and Sour Soup combines the perfect balance of flavors: sweet, sour, spicy, and hot. Tender chicken breast pieces are simmered in savory homemade chicken stock with earthy shiitake mushrooms and crisp water chestnuts. This tantalizing soup is infused with chili-garlic paste, white pepper, and a generous splash of black and rice vinegar, lending its signature hot and sour flavor profiles. Soy sauce and hoisin sauce give it depth, while the cornstarch starch slurry thickens the soup to a velvety finish. Eggs ribbons swirled in the broth yield a silky texture, and this soup is an amazing explosion of flavors in every spoonful!
This Chicken Hot and Sour Soup recipe is the result of trial and error over many years. This version uses chicken, although it is more common for restaurateurs to use pork. In northern China, they use beef and lamb. Some recipes seem quick and easy, while others are involved. I have tried to find the middle path, of balancing Yin and Yang, as they say. Furthermore, this is true of this dish because it is sweet and sour, and balancing the spiciness came with practice. In fact, it was the addition of black vinegar and hoisin sauce that changed my whole approach. Clearly, the soup had a nice balance – sour, sweet, hot, and spicy! Finally, I am quite satisfied with this shredded chicken version and am pleased to recommend it.
What is Chicken Hot and Sour Soup?
Always a fan favorite, Chicken Hot and Sour Soup is a global phenomenon. From China to India, through Europe, and into the US, there are many versions of this delightful soup. Growing up in India, I enjoyed the vegetarian version of this uniquely flavored soup. I have since then learned that this Chinese soup was the result of infusing leftover meat and vegetables into a broth with soy sauce and vinegar.
One key lesson I have learned about Chinese food, in general, is that although it can be quick and easy to make, the key is to prepare all the ingredients and sauces before starting to cook. This is also true for vegetables, which must be fresh. Moreover, vegetarian dishes must be cooked (but not overcooked) and consumed as quickly as possible to savor their texture and freshness.
Is the soup healthy?
I have personally experienced a great deal of relief when I am down with a cold. This soup has not only cleared my sinuses but has also rejuvenated me with vitality. Chicken Hot and Sour Soup is packed with a chockful of vitamins and minerals. It is high in protein and low in calories. Fiber from the veggies and tofu supports digestive health, while vinegar helps regulate blood sugar. Mushrooms, tofu, and veggies boost immunity. So that explains why it has always been my “go-to” dish when my family and I are under the weather.
Frequently Asked Questions:
- What is the difference between Chicken Hot and Sour Soup and Egg Drop?
Egg drop soup is not spicy like the Hot and Sour Soup; it is smooth in texture and not chunky like the latter. It has a mild and subtle flavor as vinegar is not added to it thus lacking a bold, tangy flavor.
2. What are some other add-ons for this soup?
I have used water chestnuts and fresh shiitake mushrooms. Other variations include bamboo shoots, wood ear mushrooms, daylily buds, oyster mushrooms, and button mushrooms. I have also made this soup with shrimp, and I must say that we liked the taste.
3. Can I add vegetables to this soup?
You can add bok choy, baby corn, or carrots to this soup.
4. Can I make the soup in the Instant Pot or slow cooker?
Follow the instructions and make the Chicken Hot and Sour Soup in the Instant Pot or slow cooker, if you prefer. Slow-cooking the soup will help the flavors to meld.
5. What makes the soup both hot and sour?
The heat comes from the addition of chili paste and white pepper, while the tangy taste is from the rice and black vinegar.
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Ingredients:
- Oil: peanut oil (or sesame oil)
- Chili-garlic paste/sauce
- Protein: chicken breast, tofu, shiitake mushrooms, egg
- Add-ons: water chestnuts (or add bamboo shoots, bok choy, baby corn)
- Slurry: cornstarch mixed with cold water
- Stock: homemade chicken stock (or use store-bought chicken or vegetarian stock)
- Sauce: soy sauce, black vinegar, rice vinegar, hoisin sauce with white pepper
- Garnish: chili-sesame oil and scallions
Here are the step-by-step instructions on how to make this dish. Please refer to the recipe card below for the measurements.
How to Make the Chicken Hot and Sour Soup:
- Heat a Dutch oven with peanut oil. Add the chili-garlic paste and sauté on medium heat for 1 minute. Add the chicken. Sauté for 2-3 minutes.
2. Add the shiitake mushrooms and sauté for 1 minute.
3. Toss the chestnuts and tofu in and sauté for 1 minute.
4. Add the homemade chicken stock and sauce mixture. Boil the soup and add the stirred cornstarch slurry.
5. Slowly pour the beaten egg into the boiling broth, and gently stir the broth in a circular motion to get the delicately laced egg ribbons. Garnish with scallions, white pepper, and drizzle chili-sesame oil, and serve hot.
1. Rehydrate dried shiitake by soaking it in hot water for at least 30 minutes prior to adding it to the broth.
2. Prepare chicken stock at home by adding 1/4 lb of chicken drumsticks or wings, salt, and 5 cloves of garlic. Add 5 cups of water and cook for 45 minutes.
3. Cornstarch mixed with water forms a slurry which must be added to the broth to give it the desired thickness. Using the slurry gives the Chicken Hot and Sour Soup its gelatinous consistency; otherwise, the soup will be too thin.
4. If the soup is too sour, balance it with a pinch of sugar; add more vinegar if it is not sour enough when you do the taste test. If it is too spicy or salty, add more stock.
5. To make a quicker version, use pre-cooked chicken.
6. Do not overcook the veggies since you want to have a crunchy texture in the soup.
7. Garnish the Chicken Hot and Sour Soup with scallions and a dash of chili-sesame oil. The chili-sesame oil adds a distinct flavor and brings the soup together.
8. Add the beaten eggs only when the soup is boiling. Pour the eggs in a thin stream into the boiling soup and stir gently in a circular motion to get silky ribbons, or they will form a clump if added to warm broth.
Serving suggestion:
Chicken Hot and Sour Soup can be served with steamed jasmine rice, fried rice, noodles, or fried chicken wings.
Storage:
Chicken Hot and Sour Soup tastes best when consumed the day it is made. You can, however, make it a day ahead of time, reheat it in a pot, and add the egg before serving. Any leftovers can be refrigerated for 1-2 days. If you freeze the soup, add the egg after thawing it and reheating it (on low heat) in a pot.
Other soup recipes that you might like:
Chicken Hot and Sour Soup
Equipment
- Dutch oven or wok
Ingredients
- 1 tbsp peanut oil
- 3 tsp chili-garlic paste
- ½ lb chicken breast diced
- 1 tbsp rice vinegar optional
- 1 cup shiitake mushroom fresh, julienne
- ¾ cup water chestnut julienne-cut
- ¾ cup firm tofu cubed
- 3 tbsp cornstarch
- 2 egg beaten
- 3 scallion chopped for garnish
For the sauce mixture:
- 3 tbsp black vinegar
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp hoisin sauce
- 1 tsp salt or salt to taste
- ¼ tsp sugar
- 1 tsp white pepper
- 1 tsp chili sesame oil optional
Instructions
- Prepare the ingredients. Marinate the diced chicken in rice vinegar for 5 minutes. Make the sauce mixture by mixing the ingredients in a bowl. Prepare the cornstarch slurry by mixing the cornstarch with 3 tablespoons of cold water.
- Heat a Dutch oven with peanut oil, add the chili-garlic paste and sauté on medium heat for 1 minute and add the chicken. Sauté for 2-3 minutes.
- Add the shiitake mushrooms and sauté for 1-2 minutes.
- Toss the chestnuts and tofu in and sauté for 1 minute.
- Add the homemade chicken stock and sauce mixture and boil it. Add the stirred cornstarch slurry.
- Slowly pour the beaten egg into the broth while it is boiling, and gently stir the broth in a circular motion to get the delicately laced egg ribbons. Garnish with scallions, white pepper, and drizzle chili-sesame oil, and serve hot.
Notes
Nutrition
My kids can’t get enough of this recipe, it’s perfect for a lunch or a dinner!
Thanks, Shen! My kids have always loved it too.
great recipe, tried it last night and it worked perfectly, thanks!