Hot And Sour Chicken Soup Recipe

Prep chicken and aromatics

Trim any fat from the chicken breast. Slice the breast across the grain into very thin strips about 1/8–1/4 inch thick; alternatively, cut into bite-size pieces. Mince the garlic. Peel and slice the ginger into thin coins, then smash and finely julienne or grate about 1 teaspoon of the ginger. Separate scallion whites from greens; slice whites thinly and reserve greens for garnish.

If using dried wood ear mushrooms, rehydrate according to package instructions (soak in warm water 15–20 minutes), drain and slice thinly.

In a large saucepan or medium pot, combine chicken broth and water and bring to a gentle simmer over medium heat.

Add the sliced ginger coins and scallion whites to the simmering broth. Let simmer gently 5 minutes to infuse. Remove and discard the ginger coins after simmering if you prefer just the flavor (or leave them in for more intensity).

Stir in soy sauce, rice vinegar (both kinds if using), chili-garlic sauce, sesame oil, white pepper, and 1/4 teaspoon salt. Taste and adjust balance: more vinegar for sour, more chili for heat, more soy for saltiness.

Add sliced mushrooms, bamboo shoots, and carrots to the pot. Simmer 3–4 minutes until vegetables are slightly tender but still have bite.

Turn heat to medium-low so soup is barely simmering. Add the prepared chicken pieces in a single layer so they cook quickly and evenly. Poach for 3–5 minutes until chicken is fully cooked (internal temperature 165°F / 74°C) and opaque. Stir gently to break up any pieces.

Whisk together cornstarch and cold water to make a slurry. Stir the slurry briefly into the simmering soup and cook 1–2 minutes until the broth slightly thickens.

Lower heat to a gentle simmer. Slowly drizzle the lightly beaten egg into the soup in a thin stream while stirring the soup gently in one direction to create silky egg ribbons. Stir once to distribute and stop stirring; let set 30 seconds.

Taste and adjust seasoning. Add remaining 1/4 teaspoon salt if needed, or a dash more white pepper, soy sauce, or rice vinegar to reach your preferred hot-and-sour balance.

Remove from heat. Stir in cilantro leaves (if using) and sliced scallion greens. Finish with a small drizzle of chili oil and sprinkle with toasted sesame seeds if desired.

Ladle soup into bowls and serve immediately, passing extra chili-garlic sauce, rice vinegar, or soy sauce at the table for individual adjustment.