My Special Chinese Hot and Sour Soup Recipe
This soup is considered as one of my specialities in cooking and everyone loves this soup specially in winter.
This is my special and secret recipe that I am sharing on this site.
- Carrots 2-3
- Cabbage 1 small or half of a big one
- Black Dried Shitake Mushrooms 2-3 (Soak in warm water)
- Spring Onion (Cut white part and green part and put separately)
- Bamboo Shoots (optional)
- Baby Corn (optional)
- Button Mushrooms (optional)
- Ketchup 2 tbsp
- Oyster sauce 2 tbsp
- Soy Sauce half cup
- Chicken with bones 300-500g
- Vinegar 2 tbsp
- Chicken Cubes
- White Pepper
- Onion half
- Ginger 1 inch piece
- Eggs 2
- Corn Flour 3 tbsp
Cut the vegetables either in small and thin strips or long and thin strips but all the vegetables in same size and shape.
Boil chicken in 1.5 ltr water with half onion and a big piece of ginger that you’ll remove when chicken is boiled (ginger piece only).
Shred Chicken, remove bones and add the shredded chicken again to the broth and 2 chicken cubes. Add some more water if the water that you’ve put earlier is reduced.
Now first add mushrooms and bamboo shoots if using and cook a little, then add rest of the vegetables but don’t add green part of spring onion.
Cook a little and add salt, pepper and all the sauces.
Taste and adjust the spices and sauces.
Make it thick with corn flour and add the lightly beaten eggs. Do not stir if you want big pieces of eggs.
At the end add green part of spring onion and serve.