Always a fan favorite, Chinese Hot and Sour soup is a global phenomenon. From China to India, through Europe and into the US, there are many versions of this delightful soup. I must admit that growing up in India, I enjoyed the vegetarian version of this uniquely flavored soup. I have since come to learn that this Chinese peasant soup was the result of infusing leftover meat and vegetables into a broth that was both balanced and warm, especially on a cold day.
One of the key lessons I have learned about Chinese food in general is that although it can be quick and easy to make, the key is that you prepare all the ingredients and sauces before starting to cook. In addition, this is true for vegetables which must be fresh. Moreover, vegetarian dishes must be cooked and consumed as quickly as possible to savor their texture and freshness.
Trial and errors:
The recipe below is the result of trial and error over many years. This version uses chicken, although it is more common for restaurateurs to use pork. In fact, in northern China, they even use beef and lamb. Some recipes seem quick and easy, while others are quite involved. I have tried to find the middle path, sort of balancing Yin and Yang, as they say. Furthermore, this is true of this dish because it is both sweet and sour, and balancing the spiciness came with practice. In fact, it was the addition of black vinegar and dark soy that changed my whole approach. Clearly, the soup had a nice balance to it – sour, sweet, hot, and spicy! Finally, I am quite satisfied with this shredded chicken version and am pleased to recommend it.
Frequently Asked Questions:
- How do I use dried shiitake?
Dried shiitake must be soaked in hot water for at least 30 minutes prior to adding it in the broth.
2. How to make my own chicken stock?
If you are like me who does not like to use store-bought stock, then you could prepare using a few chicken drumsticks or wings that are cooked in salt and garlic cloves. In this recipe, I used the shredded chicken directly into the broth as it turns out flavorful.
3. Are there other add-ons that can be used in this soup?
I have used water chestnuts, bamboo shoots, and fresh shiitake. Other variations are adding wood ear mushrooms, daylily buds, oyster mushrooms, and even button mushrooms. Since I could not get these ingredients, I made the soup with the ones I found freshly available.
4. Is the cornstarch “slurry” an absolute must in this recipe?
Cornstarch mixed with water forms a slurry which must be added to the broth to give it the desired thickness. Using the slurry gives the hot and sour soup its gelatinous consistency; otherwise, the soup will be too thin. Additionally, the beaten eggs will form ribbons in the broth that has been mixed with the cornstarch slurry.
5. Is Chinese Hot and Sour Soup healthy?
Yes, I have personally experienced a great deal of relief when I am down with a cold. This soup has not only cleared my sinuses, but has also rejuvenated me with vitality. As a matter of fact, I have read that the chicken hot and sour soup is packed with a chockful of vitamins and minerals. I think that the spiciness cleared my sinus and the healthy vegetable and chicken combination rejuvenated me. So that explains why it has always been my “go-to” dish when my family and I are under the weather.
6. Is egg drop soup and hot and sour soup the same?
Egg drop soup does not have vinegar and other ingredients in it. Hot and Sour Soup has both vinegars and chilis in it.
7. Can hot and sour soup be frozen?
Generally speaking, Chinese food must be eaten fresh. You can freeze the soup if you have a lot leftover, but it will not taste the same when you defrost and consume later.
8. Could you use shrimp instead of chicken to make the soup?
I have tried making the soup with shrimp, and I must say that I liked the taste. For the shrimp hot and sour soup, I added more garlic. You must not freeze the shrimp soup as it will not be flavorful.
How to Make the Chinese Hot and Sour Soup:
1. Marinate the thinly diced chicken in rice vinegar, a teaspoon of salt, white pepper, and a teaspoon of chili sesame oil.
2. In a Dutch oven, heat peanut oil, sauté the chili garlic paste for a few seconds. Add the chicken and sauté for 5 minutes on medium heat.
3. Add 10 cups of water and simmer for 10 minutes.
4. Add the bamboo shoots, fresh shiitake, water chestnuts, tofu, and simmer for 10 minutes with salt and sugar. Add a few drops of chili sesame oil, the vinegars, and soy sauces.
5. Make a slurry of cornstarch mixed with water, and drizzle gently over the simmering stock. Stir well and simmer for 10 minutes.
6. Increase the heat to medium, and slowly pour the beaten eggs into the stock, and keep stirring in a clockwise direction to get the egg ribbons.
7. Turn off the heat. Garnish with spring onions and crack some white pepper on top.
Hot and Sour Soup is a hearty appetizer that can be served with Five Spice Chicken!
Chinese Hot and Sour Soup
Equipment
- Stove top
Ingredients
For the chicken marinade:
- ½ lb chicken diced into small chunks
- 1 tsp salt
- 1 tbsp rice vinegar
- 1 tsp white pepper
- 4 cloves garlic minced fine
- 1 tsp chili sesame oil
For the add-ons
- 1 cup shiitake mushrooms fresh
- 1 cup bamboo shoots
- ½ cup water chestnuts
- ½ pack firm tofu
For the seasoning:
- 2 tsp black vinegar
- 4 tbsp white vinegar
- 2 tbsp soy sauce
- 1 tbsp dark soy sauce
- 3 tsp salt or salt to taste
- ½ tsp sugar
- 1 tbsp peanut oil
- 2 tbsp chili garlic paste
- 2 tsp white pepper
- 1 egg
- ½ bunch spring onions garnish
For the "slurry"
- ⅓ cup cornstarch scant
- ½ cup water
Instructions
How to marinate the chicken:
- Marinate the finely cut chicken in the rice vinegar, salt, white pepper, and chili sesame oil for 30 minutes.
How to make the broth:
- In a Dutch oven, heat the peanut oil, and sauté the chili garlic paste for a few seconds. Add the chicken and sauté for 5 minutes on medium heat.
- Add 10 cups of water and simmer for 10 minutes.
- Julienne cut the shiitake mushrooms, bamboo shoots, and chestnuts.
- Mix in the bamboo shoots, shiitake, water chestnuts, tofu, and simmer for 10 minutes with salt and sugar.
- Pour in the vinegars and sauces.
How to make the slurry:
- In a bowl, mix the cornstarch and water (at room temperature) together. Just before adding to the broth, ensure that the mixture is stirred again because the cornstarch will sink to the bottom after some time.
- Drizzle gently over the simmering stock. Stir well and cook on medium heat for 10 minutes.
- Slowly pour the beaten egg into the broth while simultaneously stirring the broth in a clockwise direction to get the delicately laced egg ribbons.
- Garnish with scallions and crack some white pepper on top.
Notes
- Mix the slurry just before adding to the broth or the cornstarch will settle to the bottom.
- Beat the egg well and keep stirring the soup while pouring the egg into the broth.
- Marinate the chicken and sauté for added flavor.
- Adjust the vinegar if you like it a little sour by adding some more to the broth.
- Increase the chili garlic paste for extra heat. I used the home made chili garlic paste using fresh red chilis and garlic. You could use Sriracha if you like.
- White pepper accentuates the taste of the soup.
- Sugar and black vinegar round off the taste.
- If you are using the dried shiitake mushrooms, soak the shiitake in hot water for at least 30 minutes or until soft.
- You could use store bought chicken stock.
Nutrition
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