Restaurants Style Hot and Sour Soup Recipe

30 mins
Serves 4
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Directions

  1. 1Put the lid on & bring the chicken, water, garlic, onion, and black pepper to a boil to make the chicken stock.
  2. 2Put the lid on & bring the chicken, water, garlic, onion, and black pepper to a boil to make the chicken stock.
  3. 3Put the lid on & bring the chicken, water, garlic, onion, and black pepper to a boil to make the chicken stock.
  4. 4Now cover it & cook it on medium flame for 20 to 25 minutes.
  5. 5Now cover it & cook it on medium flame for 20 to 25 minutes.
  6. 6Now cover it & cook it on medium flame for 20 to 25 minutes.
  7. 7Separate the egg whites from the yolks.
  8. 8Separate the egg whites from the yolks.
  9. 9Separate the egg whites from the yolks.
  10. 10Pour water little by little into the corn flour & make a slurry.
  11. 11Pour water little by little into the corn flour & make a slurry.
  12. 12Pour water little by little into the corn flour & make a slurry.
  13. 13Strain the stock to remove the spices mixture.
  14. 14Strain the stock to remove the spices mixture.
  15. 15Strain the stock to remove the spices mixture.
  16. 16Add the chopped carrot, cabbage, and capsicum to the stock.
  17. 17Add the chopped carrot, cabbage, and capsicum to the stock.
  18. 18Add the chopped carrot, cabbage, and capsicum to the stock.
  19. 19Add white pepper, black pepper crushed, salt, vinegar, soy sauce, dark soy sauce, chili soy sauce, and oyster sauce.
  20. 20Add white pepper, black pepper crushed, salt, vinegar, soy sauce, dark soy sauce, chili soy sauce, and oyster sauce.
  21. 21Add white pepper, black pepper crushed, salt, vinegar, soy sauce, dark soy sauce, chili soy sauce, and oyster sauce.
  22. 22Add the corn flour slurry to thicken the soup.
  23. 23Add the corn flour slurry to thicken the soup.
  24. 24Add the corn flour slurry to thicken the soup.
  25. 25Add the egg white, pausing stirring for two seconds.
  26. 26Add the egg white, pausing stirring for two seconds.
  27. 27Add the egg white, pausing stirring for two seconds.

Ingredients

  • 2 tbsp Oil
  • 2 tbsp Oil
  • 2 tbsp Oil
  • 2 Chicken thigh pieces
  • 2 Chicken thigh pieces
  • 2 Chicken thigh pieces
  • 2 liter Water
  • 2 liter Water
  • 2 liter Water
  • 2 Garlic cloves
  • 2 Garlic cloves
  • 2 Garlic cloves
  • 1 Onion small size
  • 1 Onion small size
  • 1 Onion small size
  • 8 Black pepper sabit
  • 8 Black pepper sabit
  • 8 Black pepper sabit
  • 2 Eggs
  • 2 Eggs
  • 2 Eggs
  • 4 tbsp Corn flour
  • 4 tbsp Corn flour
  • 4 tbsp Corn flour
  • 1 Carrot chopped
  • 1 Carrot chopped
  • 1 Carrot chopped
  • 0.5 cup Cabbage
  • 0.5 cup Cabbage
  • 0.5 cup Cabbage
  • 1 Capsicum chopped medium size
  • 1 Capsicum chopped medium size
  • 1 Capsicum chopped medium size
  • 1 tsp White pepper
  • 1 tsp White pepper
  • 1 tsp White pepper
  • 1 tsp Black pepper crushed
  • 1 tsp Black pepper crushed
  • 1 tsp Black pepper crushed
  • 1.5 tsp Salt
  • 1.5 tsp Salt
  • 1.5 tsp Salt
  • 1 tbsp Vinegar/sirka
  • 1 tbsp Vinegar/sirka
  • 1 tbsp Vinegar/sirka
  • 2 tbsp Soy sauce
  • 2 tbsp Soy sauce
  • 2 tbsp Soy sauce
  • 0.5 tsp Dark soy sauce
  • 0.5 tsp Dark soy sauce
  • 0.5 tsp Dark soy sauce
  • 1 tbsp Chili soy sauce
  • 1 tbsp Chili soy sauce
  • 1 tbsp Chili soy sauce
  • 0.25 tsp Oyster sauce
  • 0.25 tsp Oyster sauce
  • 0.25 tsp Oyster sauce

Tips

  • The key difference between white pepper & black pepper
  • Easy vegetarian/vegan adaptations
  • How to get the perfect soup consistency (not too thick, not too thin!)
  • When adding the egg white, pause stirring for two seconds.