5 from 2 votes
Chinese Hot and Sour Chicken Soup
Chinese Hot and Sour Chicken Soup is one of the most popular takeaway dishes that is almost on every Chinese restaurant's menu.
Prep Time
10 mins
Cook Time
40 mins
soaking time
30 mins
Total Time
1 hr 20 mins
Servings:
4
people
Calories:
334 kcal
Course:
Main Course, Appetizer, Soup
Cuisine:
Asian, Chinese
Ingredients
- 1¼ litre chicken stock or vegetable stock
- ½ TSP chili flakes adjust to your taste, or chili powder
- 1 TSP salt
- 4 tablespoon soy sauce all purpose
- 1 tablespoon mirin
- 1 tablespoon Shaoxing wine replace with same amount of mirin or sake if you don't have it, cooking wine
- 1 teaspoon ginger grated
- 1 teaspoon sugar
- 4-6 chicken drumstick (approx 500 grams)
- 20 g dried shiitake mushroom soaked in 250 ml hot water for 30 minutes and chopped, or 150 g sliced fresh shiitake mushroom
- 150 g wood ear mushroom sliced, or oyster mushroom
- 1 small carrot (chopped julienne)
- 250 ml shiitake mushroom soaking liquid (replace with extra chicken stock if used fresh shiitake mushroom)
- 75 g vermicelli pasta (or rice noodles if you prefer)
- 4 spring onion sliced, or 2 Chinese chives
- 2 tablespoon cornflour make slurry with 2 tablespoon cold water
- 2 medium egg lightly beaten
- ¼ cup white wine or apple cider vinegar
- 1 tablespoon sesame oil
- ½ teaspoon ground white pepper freshly ground
Instructions
- In a saucepan, combine the chicken stock, chili flakes or chili powder, salt, all-purpose soy sauce, mirin, Shaoxing cooking wine, grated ginger, and sugar.
- Put the saucepan on medium heat and bring to a boil then add the chicken drumsticks.
- Reduce the heat to low, cover, and simmer for 30 minutes or until the chicken is cooked and easily falls off the bone.
- When the chicken is cooked, remove it from the pan, put it on a plate, and shred it into bite-size.
- Return the chicken to the pan then add sliced mushrooms, spring onions, carrot, soaking liquid from the dry shiitake mushroom, and vermicelli pasta.
- Bring the saucepan to a boil and simmer gently for another 10 minutes.
- Add the cornflour slurry to the saucepan and stir until the soup has thickened.
- Slowly drizzle in the egg mixture in a thin stream while you stir the soup continuously to create egg ribbons. Remove the pan from the heat.
- Add the sesame oil, vinegar, and freshly ground white pepper, check the seasoning and add more salt, vinegar, or chili if needed.
Cup of Yum
Notes
- Add the cornstarch flurry before adding the egg ribbons.
- Gently swirl the whisked egg into the soup using a wooden spoon, avoid using a whisk!
- Add the white pepper, vinegar, and sesame oil at the very end of the cooking process.
- Homemade stock is the best for this soup. However, you can use a very good quality shop-bought stock if that's more convenient for you. Reduce the amount of salt if using shop-bought stock as they might contain some already.
- Adjust the amount of chili, white pepper, vinegar, and soy sauce to your taste. The amounts stated in the recipe card are perfect for our taste buds, however, you might find it too strong or too weak!
Nutrition Information
Calories
334kcal
(17%)
Carbohydrates
30g
(10%)
Protein
23g
(46%)
Fat
13g
(20%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
5g
(25%)
Trans Fat
1g
(50%)
Cholesterol
152mg
(51%)
Sodium
1755mg
(73%)
Potassium
601mg
(13%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
2454IU
(49%)
Vitamin C
3mg
(3%)
Calcium
45mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 334
% Daily Value*
| Calories | 334kcal | 17% |
| Carbohydrates | 30g | 10% |
| Protein | 23g | 46% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 152mg | 51% |
| Sodium | 1755mg | 73% |
| Potassium | 601mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 2454IU | 49% |
| Vitamin C | 3mg | 3% |
| Calcium | 45mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.