Hot and Sour Soup

by - March 12, 2019

This is my hubby's favourite soup.  I have been wanting to cook it for a while but I had not been able to cook it without the right Chinese black vinegar.  I tried to cook before using a different black vinegar and it didn't turn out well.  Instead of being sour, it become a little sweet.   I got this Chinese black vinegar from a local sundry shop and this is the right one.

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Hot and Sour Soup Recipe

Yields:  5 – 6 servings


Ingredients A:
200g chicken breast, cut into small strips
1 tsp light soy sauce
1 tbsp shaoxing wine
1 tsp sesame oil
1 tsp corn starch
1 tbsp cooking oil

Ingredients B:
8 shiitake dried mushroom, soaked in hot water for 1 hour and shredded
20g black fungus, soaked in hot water and shredded
1 inch ginger, julienned
1 block firm bean curd, sliced and cut into strips
1000 ml chicken broth or stock

Ingredients C:
1/2 tsp dark soy sauce
1/4 tsp dried chilli flakes or to taste
Salt and sugar to taste
2 – 3 tbsp black Chinese vinegar or to taste

Ingredients D:
3 tbsp corn starch
3 tbsp water
1 large egg, whisked

Ingredients E:
2 stalks spring onion, chopped
1 stalk coriander, chopped

  1. Marinate chicken with the rest of ingredients A except cooking oil.  Set aside in the fridge.
  2. In a small bowl, combine all the seasoning ingredients C and set aside.
  3. In a pot, heat the cooking oil over medium low heat and fry the marinated chicken for short while. Then add in the ginger, mushroom, fungus and chicken stock.  Bring to boil over medium heat.  Turn heat to low and simmer for about 10  minutes.
  4. Add in tofu and continue simmer for another few minutes.
  5. Add in the seasoning ingredients mixture C.  Adjust according to your taste. 
  6. Combine corn starch and water in a bowl.  Slowly pour in corn starch mixture to the soup.  Stir slowly to thicken the soup.
  7. Slowly swirl in the whisked egg and stir well. 
  8. Remove from the heat.  Serve hot in soup bowl and garnishing with ingredients E.

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