Restaurant-Style Hot and Sour Soup

Ingredients

• 150 g Boneless chicken
• 2 L Chicken broth
• Chicken bones (For making the chicken yakhni/chicken stock)
• Water (Amount for making the chicken stock is not specified)
• Carrots (About half a bowl)
• Cabbage (About half a bowl)
• Capsicum (Amount not specified)
• Salt (As desired)
• 1 tbsp Sugar
• Black pepper (Amount not specified; used to marinate the chicken and season the soup)
• 0.5 tbsp White pepper
• 3 tbsp Tomato ketchup
• Chinese salt (Optional; amount as desired)
• 1.5 tbsp Soy sauce
• 1 tsp Chili sauce
• 2 tbsp Vinegar
• 2 Eggs
• 4 tbsp Corn flour (Mix with half a cup of water before adding)
• 0.5 cup Water (For mixing with the corn flour)
• Garlic (For making the chicken stock; amount not specified)
• Onion (For making the chicken stock; amount not specified)

Steps

1. 1

   Make the chicken yakhni, or chicken stock, by adding water, chicken bones, onion, and garlic to a cooking pot.

2. 2

   Marinate the boneless chicken with salt and black pepper.

3. 3

   Fry the marinated boneless chicken, then add it to the chicken broth.

4. 4

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

5. 5

   Season the soup with salt, Chinese salt if using, sugar, white pepper, soy sauce, chili sauce, tomato ketchup, and vinegar.

6. 6

   Boil the soup for 2–3 minutes.

7. 7

   Mix the corn flour with half a cup of water.

8. 8

   Add the eggs and the corn flour mixture to the soup, then mix.

9. 9

   Serve the hot and sour soup warm.

Notes

The source does not specify the quantities of the vegetables, stock aromatics, black pepper, or cooking fat for frying. It also does not specify the amount of water used to make the chicken stock or whether the listed chicken broth is homemade from the yakhni.

Nutrition per serving

• soup
• main
• East Asian-inspired
• chicken
• quick
• comfort food
• spicy
• hot and sour