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Hot and Sour Soup with Chicken

Chinese Hot and Sour Soup in a bowl
Kanchan Dilip
Glossy chicken hot and sour soup with mushrooms, tofu, and egg
5 from 2 votes
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Soups and Stews
Cuisine Chinese
Servings 10
Calories 99 kcal

Equipment

  • Stovetop

Ingredients
 
 

For the chicken marinade:

  • ½ lb chicken diced into small chunks
  • 1 tsp salt
  • 1 tbsp rice vinegar
  • 1 tsp white pepper
  • 4 cloves garlic minced fine
  • 1 tsp chili sesame oil

For the add-ons:

  • 1 cup shiitake mushrooms fresh, julienne
  • 1 cup bamboo shoots julienne-cut
  • ½ cup water chestnuts julienne-cut
  • ½ pack firm tofu

For the seasoning:

  • 2 tsp black vinegar
  • 4 tbsp white vinegar
  • 2 tbsp soy sauce
  • 1 tbsp dark soy sauce
  • 3 tsp salt or salt to taste
  • ½ tsp sugar
  • 1 tbsp peanut oil
  • 2 tbsp chili garlic paste
  • 2 tsp white pepper
  • 1 egg
  • ½ bunch spring onions garnish

For the cornstarch slurry:

  • ⅓ cup cornstarch scant
  • ½ cup water

Instructions
 

How to marinate the chicken:

  • Marinate the finely cut chicken in the rice vinegar, salt, white pepper, and chili sesame oil for 30 minutes.
    Diced chicken for the hot and sour soup marinade

How to season the broth:

  • In a Dutch oven, heat the peanut oil, and sauté the chili garlic paste for a few seconds. Add the chicken and sauté for 5 minutes on medium heat.
    chicken cooked in a Dutch oven
  • Add 10 cups of water and simmer for 10 minutes.
    add water and simmer
  • Julienne cut the shiitake mushrooms, bamboo shoots, and chestnuts.
  • Mix in the bamboo shoots, shiitake, water chestnuts, tofu, and simmer for 10 minutes with salt and sugar.
    add mushrooms and tofu
  • Pour in the vinegars and sauces.
    Vinegars and sauces in the hot and sour soup

How to make the cornstarch slurry:

  • In a bowl, mix the cornstarch and water (at room temperature) together. Just before adding to the broth, ensure that the mixture is stirred again because the cornstarch will sink to the bottom after some time.
  • Drizzle gently over the simmering stock. Stir well and cook on medium heat for 10 minutes.
  • Slowly pour the beaten egg into the broth while simultaneously stirring the broth in a clockwise direction to get the delicately laced egg ribbons. Garnish with scallions and crack some white pepper on top.
    Egg ribbons in the Chinese Hot and Sour Soup

Notes

Notes:
  1. Mix the slurry just before adding to the broth or the cornstarch will settle to the bottom.
  2. Beat the egg well and keep stirring the soup while pouring the egg into the broth.
  3. Marinate the chicken and sauté for added flavor.
  4. Adjust the vinegar if you like it a little sour by adding some more to the broth.
  5. Increase the chili-garlic paste for extra heat. I used the homemade chili garlic paste using fresh red chilis and garlic. You could use Sriracha if you like. 

Nutrition

Calories: 99kcalCarbohydrates: 9gProtein: 6gFat: 5gSaturated Fat: 1gCholesterol: 25mgSodium: 454mgPotassium: 137mgFiber: 1gSugar: 1gVitamin A: 53IUVitamin C: 1mgCalcium: 37mgIron: 1mg
Keyword chinese hot and sour soup, hot and sour soup with chicken
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