Chicken Hot and Sour Soup/ How to make chicken hot & sour soup

Chicken Hot and Sour Soup/ How to make chicken hot & sour soup/Chicken hot n sour soup:

In India, Chicken Hot and Sour Soup is most popular as an Indo-Chinese dish. we often order this in restaurants. If you are a vegetarian, you can skip chicken and egg part , add vegetable stock instead of chicken stock . Here is step by  step recipe of chicken hot and sour soup with pictures.

Ingredients for Chicken Hot and Sour Soup :

Chicken - 1/4 cup (Boiled and Chopped)
Soya Sauce - 1 tbsp
Chili Sauce - 1 tbsp
Vinegar - 1/2 tbsp
Green Chilli - 1
Ginger garlic paste - 1 tbsp
Sugar - 1 tbsp
Pepper - 2 tbsp
Corn flour - 1 tbsp
Carrot - 1 (chopped)
Egg - 1
Spring Onion - 1/4 cup
Tomato Ketchup - 2 tbsp
Salt - As per taste
Butter - 1/2 tbsp

Method :

• Boil chicken pieces (boneless chicken) with pinch of turmeric powder and 1/2 tbsp salt for 20 mins. And then chop chicken pieces and keep aside that remaining water which is knows as chicken broth or chicken stock.

 

• In a small bowl add chilli sauce , soya sauce , vinegar , well chopped green chilli and tomato ketchup.

• Add this sauce mixture into chicken stock or chicken broth and keep it aside.

                 

• Now in a sauce pan melt some butter .

         

• Then add carrots , spring onions. Cook this for 5 mins. (Keep some green spring onions aside for garnishing)

             

• Now pour the prepared chicken stock into veggies and mix well.

          

• Now add ginger garlic paste and mix well.

         

• Add salt , pepper powder , sugar and mix well.

      

• Now add shredded chicken pieces and boil for 5 mins.

                   

• In a small bowl add corn flour and 2 tbsp water and mix well without any lumps. Then pour this corn flour mix to the soup.

        

• Mix well till the soup becomes thick.

• Now take egg white in another bowl and beat it well.

           

• Now pour this egg white into soup slowly.

          

• Mix well and switch off the flame.

              

Garnish with remaining green spring onions and serve hot.