Hot and Sour Chicken Soup (Indo Chinese Style) RecipeSubmitted by: Rose Mary | Date Added: 10 Aug 2009
Listed in: Soup, Sauce, Stock
For making chicken stock:
Chicken bones/ thighs - 1/2 kg
Mix of chopped vegetables - 1 cup
(Any available from celery, spring onions, carrots, leeks)
bay leaf - 1
Mixed Herbs - 1/4 cup
(Any available from Parsley, thyme, rosemary, coriander leaves)
Onion - 1/2 (roughly chopped)
garlic pod -1 (bashed)
Pepper corns - 4
Water - 5 cups
For preparing soup:
Chicken stock - 3 cups (prepared in the mentioned method)
Chicken breast - 200 gms (cut into small pieces)
Spring onion or Onion - 1/2 cup (finely chopped)
Ginger paste - 1/2 tsp
Garlic paste - 1/2 tsp
Green chillies (chopped) - 2 or 3 (depends on how hot you want)
Pepper powder - 1/2 tsp
Corn flour - 1 tsp
water - 2 tbsp (for mixing corn flour)
Egg - 1 or two
Soy sauce - 1 tbsp
Vinegar - 1 tsp
Chilli sauce - 1 tsp (depends on how hot you want)
Oil - 1 tbsp
Step 1 (Making the chicken stock)
In a stockpot, boil chicken bones/thighs, chopped onions, vegetables, herbs, bashed garlic,bay leaf, pepper corns, salt and water with closed lid. Open the lid and skim away the bits you get on the top. Then reduce the fire and let the stock simmer for about two hours. Remove the bones and keep aside.
Step 2 (Preparing chicken pieces)
Heat oil in a pan and add the onions, ginger paste, garlic paste, green chillies, pepper powderand saute for a minute.
Add the chicken pieces and saute until chicken is half cooked.
Step 3 (Making the soup)
In a large pot combine 3 cups chicken stock (made in step 1), pre-cooked chicken pieces,chilli sauce, soy sauce, vinegar,salt and one cup of water. Bring to boil, reduce heat and simmer for 15 minutes. Mix cornflour with water, stir into soup.
Simmer until mixture is slightly thickened. Slowly add 1 or 2 beaten eggs in a continuous light stream while soup is boiling.
Continue stirring until egg is cooked and looks like threads throughout the soup.
Serve with bread or noodles.
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