Hot And Sour Chicken Soup | Homemade Quick Chinese Chicken Soup

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is lower in calories and suitable for vegetarians; chicken thighs are more economical than breasts.

soy sauce

🥗Healthier: low-sodium soy sauce

Low-sodium soy sauce offers a healthier option with less sodium.

cornstarch

🥗Healthier: arrowroot powder

Arrowroot powder is a healthier thickening agent.

Heat 2 tablespoons of oil in a medium flame.

Add 400 grams of chicken with bones and fry until golden brown.

Add 2 tablespoons of chopped ginger and 2 tablespoons of chopped garlic, and cook for 30 seconds on high flame.

Pour in 1250 ml of water and add 1 teaspoon of salt.

Add the white part of the green onions and cover, cooking on medium-low for 15-20 minutes until chicken is soft.

Remove the chicken pieces and shred them, discarding bones.

Return to the soup, remove the green onions, and bring the soup to a boil.

Add 1 cup of chopped cabbage and 1/2 cup of chopped carrot, along with 2 tablespoons of white vinegar and 2 tablespoons of chili sauce, and 2 tablespoons of dark soy sauce.

Add the shredded chicken and mix well, cooking for 1 minute on high flame.

Add 1/2 cup of chopped bell pepper and mix.

In a separate bowl, mix 2 tablespoons of cornstarch with 1/2 cup of water, then slowly add to the soup while stirring on low flame.

Add 1 teaspoon of black pepper powder and 1 teaspoon of white pepper powder, adjusting salt to taste.

Whisk 1 egg white and slowly pour it into the soup, stirring gently to break it up as it cooks.

Add chopped green onions and bring the soup to a boil again before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens