Hot and Sour Chicken Soup

Ingredients

• 1 lb boneless chicken breast (Cut into thin strips.)
• 5 cup chicken broth
• 2 tbsp oil (For cooking.)
• 1 tbsp garlic paste
• salt (To taste.)
• 1 tsp black pepper
• 1 tsp white pepper
• 2 tbsp soy sauce
• 1 tbsp hot sauce (Adjust to taste; source gives a range of 1–2 tbsp.)
• 2 tbsp oyster sauce
• 1 tbsp rice vinegar
• 2 tbsp sesame oil
• 0.5 cup carrots (Julienne cut.)
• 0.5 cup boiled corn
• 5 mushrooms (Source gives 5–6 mushrooms; sliced.)
• 0.5 cup cabbage
• 1 bunch green onions (Chopped.)
• 2 egg whites
• 2 tbsp cornstarch (Source gives a range of 2–4 tbsp; adjust to desired thickness.)
• water (Use as needed to make a lump-free cornstarch slurry.)
• 1 chicken bouillon cube (Optional.)

Steps

1. 1

   Heat the oil in a wok or pot over medium heat.

2. 2

   Add the thinly sliced chicken and cook until it changes color.

3. 3

   Add the chicken broth and garlic paste. Cook for 7–8 minutes, or until the chicken is fully cooked.

4. 4

   Add the julienne carrots, boiled corn, chopped green onions, cabbage, and sliced mushrooms. Cook for 2–3 minutes.

5. 5

   Add the black pepper, white pepper, soy sauce, rice vinegar, sesame oil, oyster sauce, hot sauce, and optional chicken bouillon cube.

6. 6

   Taste the soup and adjust the salt and other condiments to taste.

7. 7

   In a bowl, mix the cornstarch with enough water to create a smooth, lump-free slurry.

8. 8

   Bring the soup mixture to a boil.

9. 9

   Add the cornstarch slurry while mixing continuously. Cook for 2–3 minutes, until the soup thickens to the desired consistency.

10. 10

    Add the egg whites and leave them untouched for 1 minute.

11. 11

    Mix the egg whites into the soup and cook for another 2–3 minutes.

12. 12

    Serve the soup hot.

Notes

Adjust the condiments to taste. Use 2–4 tablespoons of cornstarch depending on the desired soup thickness. The source does not specify the amount of water for the cornstarch slurry.

Nutrition per serving

• soup
• main
• chicken
• spicy
• savory
• East Asian-inspired
• stovetop
• one-pot