Szechuan-Style Hot and Sour Chicken Soup

    Szechuan-Style Hot and Sour Chicken Soup


    211 people made this

    About this recipe: 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.

    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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