Believe me when I say this tastes just like the Hot and Sour Chicken soup at your favorite Chinese restaurant. This recipe belongs to our previous neighbor who’d so sweetly made this for me on a day when I was having severe morning sickness and just didn’t feel like getting out of bed. And boy oh boy, everyone including the kiddo was in love with this soup. Obviously, I asked her for the recipe, tried and tested it on my family and now as always sharing it with you wonderful people!
The pictures don’t do any justice to this recipe. Actually I personally think it’ll be some time before I can take good pictures of what I cook. Cooking itself has become a major task… now I find I’m cooking for hours something I normally would have finished in half hour. This is because of the interruption by a 2 feeter. The baby has now started to walk, pulls out things from drawers, closets, cupboards….I put him on his walker n he hates it. And then as with all babies, they need to be fed, soothed, need diaper change, and gets cranky when they’re sleepy but still won’t sleep n you know the drill. All during my cooking!! So ultimately what happens is… lunch is ready maybe only a few minutes before the husband comes home for his lunch break and the son gets back from school. Or if it’s dinner, its ready only by 7 pm. Afternoons, there’s lot of light but no time for photography because the man needs to get back to work and evenings, there’s no time again because they’re all hungry including the baby and have no patience…plus there’s no natural light for pictures. So in all that, I manage to take a picture as fast as possible, with the hope I’ll soon click a better one in the near future.
Here’s the recipe of a really yum soup, which is a meal in itself.
HOT AND SOUR CHICKEN SOUP
- Vegetables – 1 cup ( chopped carrot, chopped capsicum, chopped mushrooms, shredded cabbage….you can add or omit any vegetable you choose)
- Chicken – 1/2 cup, cooked and shredded
- Spring onions – 1/4 cup
- Chicken Stock – 4 cups
- Soya Sauce – 1-2 tablespoons
- Red Chilli Sauce with garlic – 1 tablespoon
- Green Chilli Sauce – 1/2 tablespoon
- Black peppercorns – 1 tablespoon, crushed
- Vinegar – 2 tablespoons
- Sugar – 1/2 tablespoon
- Corn flour – 3 tablespoons
- Egg White – 1
- Salt, to taste
- Oil – 2-3 tablespoons
- Take chicken thighs with skin on (or breasts – read note!) and cook it in water along with some salt, pepper, crushed garlic pods and one onion sliced. Once chicken is cooked, take the chicken pieces out of the cooking pot and strain the liquid in to a bowl. What you now have in the bowl is delicious home-made stock. This tastes much better than stock made out of cubes or even ready-made stock. I promise.
- Now remove the chicken skin and shred the pieces by hand. Add the shreds back into the stock and let it all come to a boil.
- Meanwhile, heat the oil in a wok and add the vegetables one by one…according to the time it takes for each to cook (I put the carrots in 1st, mushrooms then, followed by cabbage, capsicum and last spring onions). Saute for a couple of minutes. Now add the sauces, vinegar, salt, pepper and sugar. Stir again and keep aside. Don’t cover, over stir or over cook it, else your vegetables will lose its crispness and color. Add the vegetables into the chicken and cook for a minute.
- Now mix the corn flour with 1/2 cup warm water and add it to the soup and stir well till the soup has thickened to desired level of consistency. Check for salt. You could even add some more sauce or pepper according to your preference. Turn off the flame.
- Quickly take the egg white in a bowl and beat lightly. Pour the egg white into the soup little by little by running it through a fork. Keep stirring also. This will give the egg white shreds that you find in most soups. Remember to have the flame off and also not to pour it directly into the soup or else you’ll get an egg white omelette. It’s not difficult at all….keep the fork above the pot and pour the egg white slowly onto the fork…..and stir! Again pour…and stir.
- Serve hot along with some fried noodles and you’ve got your restaurant style soup right at home without stepping out!
- you could even uses breast pieces but I prefer thighs as it’s softer n fattier, yielding a tastier and better stock.
- stock can be made in advance n frozen for a cold winter day when you feel like having hot soup or when you’re just in no mood to cook a 3 course meal.
- You could make it a vegetarian soup by
avoid the chicken shreds and add vegetable stock instead.
Enjoy with fried noodles or toasted bread!