Golden-brown chicken tikka pieces on a brass plate with onion rings, a lime half and a green chilli, a fork lifting one piece
RecipeIndo-ChineseSoup

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.

Total time
45 m
20 m hands-on
Serves
4
generously
Difficulty
Easy
pepper and vinegar
Soup
Indo-Chinese
key detail

Raw materials

The Meatigo product this recipe is built on. Everything else is pantry.

Meatigo chicken soup pieces, 500 g pack
Chicken Soup Pieces (Frozen)
500 g · 1 pack
₹75
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Ingredients

0 of 16 ready
Serves
From Meatigo
Broth
Soup

Method

7 steps. Read it through before you start.

  1. 01
    Thaw

    Thaw the chicken in the fridge overnight, about 12 hours, still in its pack. Never thaw on the counter. Pat dry before cooking.

  2. 02
    Make 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.

  3. 03
    Pull the chicken

    Lift out the pieces. Shred the meat and discard the bones. Strain the stock.

  4. 04
    Cook the vegetables

    Heat the oil. Cook the mushrooms, carrot and cabbage for 3 minutes. Add the stock.

  5. 05
    Season

    Add the soy, vinegar, pepper and chilli sauce. Stir in the slurry and simmer until slightly thick.

  6. 06
    Egg ribbons

    Pour in the egg in a thin stream, stirring once. Add the shredded chicken.

  7. 07
    Serve

    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.

Start with the cut

Fresh chicken from Meatigo, delivered to your door.

Shop chicken on Meatigo
1 cut
₹75
Add the cut