Hot and Sour Chicken Soup

Ingredients

• 150 g Boneless chicken
• 2 L Chicken broth
• Carrots (Half bowl, chopped)
• 5 Mushrooms (5–6 mushrooms, chopped)
• Cabbage (Half bowl)
• Capsicum
• Salt (As per taste; also used when making the broth)
• 1 tbsp Sugar
• Black pepper (As needed for marinating and seasoning)
• 0.5 tbsp White pepper
• 3 tbsp Tomato ketchup
• Chinese salt (As per taste; optional)
• 1.5 tbsp Soy sauce (Source states 1–½ tbsp)
• 1 tsp Chili sauce
• 2 tbsp Vinegar
• 2 Eggs (Beaten)
• 4 tbsp Corn flour (Mix with half a cup of water)
• 0.5 cup Water (For mixing with the corn flour)
• Garlic (Used when making the broth)
• Onion (Used when making the broth)
• Chicken bones (Used to make the chicken broth)
• Oil (For frying the marinated chicken)

Steps

1. 1

   Make the chicken broth by boiling water with the chicken bones, onion, garlic, and salt in a cooking pot. The source does not specify the amount of water or the boiling time.

2. 2

   Marinate the boneless chicken with salt and black pepper.

3. 3

   Fry the marinated boneless chicken until it is cooked through.

4. 4

   Add the cooked chicken to the chicken broth.

5. 5

   Add the carrots, cabbage, capsicum, and mushrooms to the soup.

6. 6

   Add salt, optional Chinese salt, soy sauce, chili sauce, tomato ketchup, sugar, white pepper, and vinegar to the soup.

7. 7

   Boil the soup for 2–3 minutes.

8. 8

   Beat the eggs, then add them to the soup.

9. 9

   Mix the corn flour with half a cup of water and add the mixture to the soup.

10. 10

    Cook the soup for 3–4 minutes, then serve warm.

Notes

The source does not specify the quantities of carrots, cabbage, capsicum, garlic, onion, chicken bones, salt, or black pepper, nor does it specify the amount of water or oil used. It lists sugar and white pepper but does not mention them in the method; they are retained as listed ingredients.

Nutrition per serving

• soup
• main
• chicken
• Chinese-inspired
• stovetop
• warm
• savory
• spicy