Chicken Hot & Sour Soup

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Wholesome chicken and veggies in a thick brown spicy soup, Chicken Hot & Sour soup can easily be found in restaurants around the world. It is cooked with many twists and is quite easy to make at home.


  • Boneless chicken                                                 200 grams

  (Boiled and cut into chunks or strips)

  • Mushrooms, sliced                                              100 grams
  • Carrots, cut into strips and boiled                        1/2 cup
  • Ginger, grated                                                     1 tablespoon
  • Garlic, minced                                                    1 tablespoon
  • Soya sauce                                                          1 tablespoon
  • Szechuan sauce                                                   1 tablespoon

  (Readymade or homemade)

  • Sesame oil                                                           1 tablespoon
  • Vinegar (preferably white)                                   2 tablespoons
  • Red chili flakes                                                    1 teaspoon
  • Corn flour, dissolved in 1/2 cup water                  2 tablespoons
  • Egg, beaten                                                         1
  • Chicken stock                                                     4 cups
  • Water                                                                 1 cup
  • Olive oil                                                              1 tablespoon


  1. Take chicken pieces or strips in a bowl and drizzle sesame oil on them; toss to coat well and keep aside.
  2. Put a deep saucepan with olive oil on medium heat and when it heats up, add grated ginger and mince garlic.
  3. Sauté for a minute and then pour the chicken stock and one cup of water in the saucepan. Stir to mix everything and bring it to boil on high heat.
  4. Now add the chicken, carrot and mushrooms; stir to mix and then lower the heat.

Tip: You may add chopped spring onions whites while cooking the soup and garnish it with chopped greens of spring onions.

  1. Add in soya sauce, Szechuan sauce and red chili flakes; stir and let the soup simmer for 10 minutes.
  2. Add vinegar and pour the corn flour solution into simmering soup while stirring constantly.
  3. Now pour in the beaten egg slowly while stirring continuously.
  4. Check and adjust the seasonings if required then turn of the heat and ladle soup into serving bowls.
  5. Serve hot California style Chinese hot and sour chicken soup and enjoy.

Preparation Time: 30 minutes

Serves: 4

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