I am a huge fan of Indian Chinese cuisine, because its flavours are remarkably sharp and aromas wonderfully heightened. I’ve often been disappointed by food, which smells delicious but falls quite flat on the palate, and thankfully, Indo-Chinese dishes do not fall into this category.
One of my latest experiments was a chicken hot and sour soup with tons of vegetables. I’d bought a lot of veggies and did not fancy cooking them everyday. Moreover, I wanted everything in one dish to minimize cooking time and trouble. The soup was the perfect solution.
As with pepper chicken, I don’t tend to provide measurements because I cook mostly by taste and smell.
In this recipe, you can adjust seasoning and flavours as you want, and add or subtract vegetables to taste. For example, I prefer a stronger garlicky flavour than ginger, so I used less of the latter.
Chicken hot and sour soup – the ingredients
- Approx. 300g chicken, boiled and shredded
- Chicken stock (from the boiled chicken)
- Onion, chopped
- Garlic cloves, chopped
- Ginger, chopped
- Broccoli, celery, carrots and mushrooms, chopped
- Salt and pepper to taste
- Soy sauce
- Green chilli sauce
- Red chilli sauce
- 2 eggs
- Saute the onions, garlic and ginger until the onions turn soft and there’s a nice aroma. Add the vegetables and stir-fry for a couple of minutes.
When the vegetables are mildly cooked, add salt and pepper and saute some more. Next, add the shredded chicken and pour in the stock.
- Stir a little before adding generous doses of the sauces and vinegar. Reduce heat and simmer until the vegetables are cooked.
- Just before you take the soup of the flame, beat the eggs and pour them into the soup, stirring all the way.
Eat hot 🙂