Szechuan-Style Hot and Sour Chicken Soup

    30 mins

    Delicious hot and sour soup does not need to be complicated. This is my quick and easy interpretation of the classic version. It's ready in about half an hour.

    212 people made this

    Serves: 4 

    • 750ml (3 cups) chicken stock
    • 125ml (1/2 cup) water
    • 250g sliced fresh mushrooms
    • 50g bamboo shoots
    • 3 slices ginger
    • 2 cloves garlic, crushed
    • 2 teaspoons soya sauce
    • 1/4 teaspoon crushed dried chillies
    • 500g skinless, boneless chicken breast fillets - cut into strips
    • 3 teaspoons sesame oil
    • 2 spring onions, chopped
    • handful chopped coriander (optional)
    • 2 tablespoons rice wine vinegar
    • 1,1/2 tablespoons cornflour
    • 1 egg, beaten

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. In a saucepan, combine the chicken stock, water, mushrooms, bamboo shoots, ginger, garlic, soya sauce and crushed chillies. Bring to the boil, then reduce the heat, cover and simmer while you assemble the rest of the ingredients.
    2. Place the chicken strips into a bowl and toss with the sesame oil to coat.
    3. In a separate bowl, stir together the cornflour and vinegar, and set aside.
    4. Increase the heat under the stock to medium-high, and return to a rolling boil. Add the chicken. Return to the boil, and then drizzle in the egg while stirring slowly to create long strands.
    5. Stir in the vinegar and cornflour mixture. Simmer over medium heat, stirring occasionally, until chicken is cooked through and the stock has thickened slightly, about 3 minutes. Serve garnished with spring onions and coriander.

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    Reviews in English (216)


    This is a very good rendition of the retaurant soup. To bring it closer to authentic we added more cornstarch until the right thickness. Added chile paste for heat by the quarter teaspoon and individuals added a bit more soy for saltiness. But a good base to start with. Nice!  -  28 Feb 2006  (Review from Allrecipes US | Canada)


    Wow that is beautiful! I made the recipe just as described but doubled the red pepper flakes for some extra heat. Make sure you chop the chicken very thin. The texture in the final soup is just like the restaurant. I would also recomend adding the cornstarch mixture prior to drizzling the egg to get that ribbon effect.  -  18 Feb 2007  (Review from Allrecipes US | Canada)


    This soup is my favorite way to revive leftover Chinese food (as long as it's not breaded, as this would get soggy and gross). Make the base with the liquids and seasonings, and before you add the vinegar and cornstarch to thicken it up, add your leftover noodles, rice, stir-fried veggies, chicken, beef, whatever. It's amazing what works in this soup, so experiment around. Then add thickener, heat through, and serve. Puts a little variety into eating leftovers, so you don't really feel like you're eating leftovers.  -  08 Apr 2007  (Review from Allrecipes US | Canada)