
Easy Chicken Hot and Sour Soup, Restaurant Style
A peppery, tangy soup with chicken pulled from simmered soup pieces, mushrooms, carrot and a ribbon of egg.
Raw materials
The Meatigo product this recipe is built on. Everything else is pantry.

Ingredients
Method
7 steps. Read it through before you start.
- 01Thaw
Thaw the chicken in the fridge overnight, about 12 hours, still in its pack. Never thaw on the counter. Pat dry before cooking.
- 02Make the stock
Simmer the soup pieces, ginger, garlic and salt in the water for 25 minutes. Cook until no pink remains and the juices run clear, or 74 °C at the thickest part if you use a thermometer.
- 03Pull the chicken
Lift out the pieces. Shred the meat and discard the bones. Strain the stock.
- 04Cook the vegetables
Heat the oil. Cook the mushrooms, carrot and cabbage for 3 minutes. Add the stock.
- 05Season
Add the soy, vinegar, pepper and chilli sauce. Stir in the slurry and simmer until slightly thick.
- 06Egg ribbons
Pour in the egg in a thin stream, stirring once. Add the shredded chicken.
- 07Serve
Finish with spring onion and extra vinegar.
Questions
How do I get thin egg ribbons?+
Stir the soup in one direction and pour the egg slowly in a thin stream.
Can I make it spicier?+
Yes. Add more white pepper and chilli sauce at the end.