Hot And Sour Chicken Soup Recipe

Name: The Masala Indian Kitchen and Bars Hot And Sour Chicken Soup Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 6 cups low-sodium chicken broth; 1 cups water; 1 inch fresh ginger; 3 pieces garlic cloves, smashed; 3 tbs soy sauce; 3 tbs seasoned rice vinegar; 1 tbs chili paste (such as sambal oelek) or chili garlic sauce; 1 tsp white pepper; 1 pounds boneless skinless chicken breasts, thinly sliced; 1 cups shiitake mushrooms, stems removed, thinly sliced (or cremini); 1 cups bamboo shoots, julienned; 1 medium carrot, julienned or thin matchsticks; 3 stalks green onions, thinly sliced; 0.5 cups wood ear or rehydrated dried mushrooms (optional); 3 tsp cornstarch; 3 tbs cold water (for slurry); 2 pieces large eggs; 1 tsp sesame oil; 0.5 tsp salt; 0 to taste black or white pepper (to taste); 2 tbsp cilantro, chopped (optional)

Inspired by The Masala Indian Kitchen and Bar

Time35m

Serves4

Make Hot And Sour Chicken Soup Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Soup base & broth

6 cups low-sodium chicken broth

1 cups water

1 inch fresh ginger

3 pieces garlic cloves, smashed

3 tbs Aged soy sauce

3 tbs seasoned rice vinegar

1 tbs chili paste (such as sambal oelek) or chili garlic sauce

1 tsp White pepper

Protein & vegetables

1 pounds boneless skinless chicken breasts, thinly sliced

1 cups shiitake mushrooms, stems removed, thinly sliced (or cremini)

1 cups bamboo shoots, julienned

1 medium carrot, julienned or thin matchsticks

3 stalks green onions, thinly sliced

1/2 cups wood ear or rehydrated dried mushrooms (optional)

Thickener & finishing

3 tsp Cornstarch

3 tbs cold water (for slurry)

2 pieces Large eggs

1 tsp Toasted sesame oil

1/2 tsp Celtic sea salt

0 to taste black or white pepper (to taste)

2 tbsp cilantro, chopped (optional)

Method

Soup base & broth

Prepare aromatics

Peel and slice the 1-inch piece of fresh ginger into thin slices. Smash the 3 garlic cloves lightly with the flat side of a knife.

In a large pot over medium-high heat, add the 6 cups chicken broth and 1 cup water. Add the sliced ginger and smashed garlic to the pot. Bring to a gentle simmer.

Stir in 3 tablespoons soy sauce, 3 tablespoons rice vinegar, 1 tablespoon chili paste, and 1 teaspoon white pepper. Taste and adjust heat or acidity by adding more chili paste or vinegar in small increments.

Protein & vegetables

While the broth comes to a simmer, thinly slice 1 pound of boneless chicken breast across the grain into 1/8- to 1/4-inch slices. Pat dry and set aside.

Prepare the vegetables: thinly slice 1 cup shiitake mushrooms, julienne 1 medium carrot, drain and rinse 1 cup bamboo shoots, thinly slice 3 green onions (reserve some green tops for garnish). If using rehydrated wood ear mushrooms, drain and thinly slice.

Once the broth is simmering and aromatic (about 5–7 minutes), add the mushrooms, bamboo shoots, carrot, and optional wood ear mushrooms. Simmer for 3–4 minutes until vegetables begin to soften.

Add the thinly sliced chicken to the simmering broth and vegetables. Stir gently to separate slices. Poach the chicken in the simmering broth 3–5 minutes until just cooked through (internal temperature ~165°F / 74°C). Remove from heat.

Thickener & finishing

In a small bowl, whisk together 3 teaspoons cornstarch with 3 tablespoons cold water to form a smooth slurry with no lumps.

Reheat the pot to a gentle simmer. Stir the cornstarch slurry once more and slowly drizzle it into the simmering soup while stirring constantly. Allow the soup to return to a simmer and thicken slightly for 1–2 minutes. If you prefer thinner soup, stop before it thickens much; for thicker, add another 1 teaspoon cornstarch mixed with 1 tablespoon water.

Beat 2 large eggs lightly in a small bowl. With the soup at a gentle simmer, slowly pour the beaten eggs in a thin stream while stirring the soup in one direction to create silky egg ribbons. Stop stirring after adding to let ribbons set briefly, then gently swirl to distribute.

Stir in 1 teaspoon sesame oil and adjust seasoning with 1/2 teaspoon salt and additional white or black pepper to taste. Remove and discard ginger slices and any garlic pieces if desired.

Ladle soup into bowls, garnish with reserved green onion tops and 2 tablespoons chopped cilantro if using. Serve hot.