Chicken Hot And Sour Soup Recipe Chinese | چکن سوپ بنانے کا آسان طریقہ | Chicken Soup Recipe

chicken breast

🥗Healthier: chicken thighs

💰Cheaper: turkey breast

Thighs are juicier and more flavorful, while turkey is often less expensive.

tofu

🥗Healthier: tempeh

💰Cheaper: cottage cheese

Tempeh offers more protein and nutrients, while cottage cheese is budget-friendly.

soy sauce

🥗Healthier: low-sodium soy sauce

Low-sodium options are better for reducing salt intake.

Heat 2 tablespoons of oil in a kadhai.

Add 1 bay leaf and 1 teaspoon of garlic paste, sauté until the raw smell disappears.

Add 500 grams of chicken (both with bones and boneless) and fry until the color changes to light golden.

Pour in 1.5 to 2 liters of water and add 7 to 8 whole black peppercorns and 2 teaspoons of salt.

Mix everything well, cover, and let it cook on medium-low flame for 20 to 25 minutes.

Remove the chicken and bay leaf after cooking, and shred the chicken once it cools down.

Add 1 cup of finely chopped carrots, 1 cup of finely chopped cabbage, and 1 cup of finely chopped bell pepper to the pot.

Mix everything and cover, cooking for another 10 to 12 minutes.

Add 2 teaspoons of black pepper powder, 2 tablespoons of soy sauce, 1 tablespoon of chili sauce, 1 tablespoon of white vinegar, and 1/2 cup of chili garlic ketchup.

Stir in 1/2 tablespoon of chicken powder and mix well, cooking for an additional 1 to 2 minutes.

Prepare a cornstarch slurry with 5 to 6 tablespoons of cornstarch mixed with water, and add it gradually to the soup while stirring continuously to avoid lumps.

Cook for 2 to 3 minutes until the soup thickens.

Beat 2 eggs and drizzle them into the soup while stirring gently to create chunks of egg.

Mix well and serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens