Hot and sour soup traces its origins back to ancient China, where it has been a popular staple for centuries. This tangy and spicy soup is believed to have originated in the Sichuan province, renowned for its bold and flavorful cuisine. The combination of hot and sour flavours perfectly balances the yin and yang principles of Chinese gastronomy. Over time, hot and sour soup has gained global recognition and remains a beloved dish, delighting taste buds with its rich heritage.
- Ingredients
- Chicken: ½ kg
- Cabbage: 250 grams
- Salt: 1 tablespoon
- Soy sauce: 6 tablespoons
- Vinegar: ½ cup
- Hot sauce:
- Black pepper: 1 tablespoon
- White pepper: 1 teaspoon
- Water: 2 litre
- Eggs: 3
- Corn flour: 4 tablespoon
- Oil: 2 tablespoon
Steps to follow:
- Take water in a pot and add chicken to it.
- Boil it for 20 minutes and then take the chicken out
- Add cabbage and carrots to same water and boil it.
- Add salt and pepper then cook it for 1 minute.
- Shred the chicken meanwhile and it to the same broth.
- Cook it for 2-3 minutes and then add vinegar and soy sauce.
- Then add eggs to it and stirr it.
- Then add corn flour slurry to it.
- Now add hot oil to the soup
Serving:
Serve it with fish crackers or garlic bread.
Protips:
Stirr it while adding the eggs otherwise it will make bigger lumps.
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