Hot and sour soup
4 servings
60 minutes
Hot and sour soup is a famous dish of Chinese cuisine that captivates with its contrasting flavors. Its history traces back to the Sichuan and Shandong regions, where the combination of spiciness and sourness became a signature style. The rich broth made from chicken drumsticks, enhanced with soy sauce, rice vinegar, and chili pepper, creates a vibrant taste that awakens the senses. Oyster mushrooms, carrots, and garlic add depth, while an egg mixture gives it a delicate texture. Fresh green onions and cilantro finish it off, highlighting the aroma. This soup is perfect for warming up on cold days and pairs well with rice or noodles. It is not only delicious but also beneficial — aiding digestion and invigorating due to its spiciness. A true celebration for lovers of bold flavors!
1
Take a chicken leg, trim the fat, and boil broth in 1.5 liters of water for about 45 minutes. A quarter will evaporate.
- Chicken leg quarters: 1 piece
2
After removing the foam, add an onion.
- Onion: 1 piece
3
Prepare the spicy sauce: blend soy sauce, water, and 3-4 chili peppers, strain it, and set aside.
- Soy sauce: 100 ml
- Chili pepper: 4 pieces
4
Cut the oyster mushrooms from the base, finely chop 3-4 cloves of garlic, and grate one carrot on a coarse grater.
- Garlic: 3 cloves
- Carrot: 1 piece
5
Take the ham out of the pot, place the onion in, and put oyster mushrooms, carrot, and garlic into the pot.
- Garlic: 3 cloves
- Carrot: 1 piece
6
Pour in the sauce and rice vinegar, about 50 ml each.
- Soy sauce: 100 ml
- Rice vinegar: 50 ml
7
Remove meat from the bone, cut into strips, and marinate in sauce for 10-15 minutes.
- Chicken leg quarters: 1 piece
8
Fry the meat in a wok with olive oil until browned, then add to the soup pot.
- Olive oil: 50 ml
9
Make a liaison from one egg and add it to the soup while stirring actively.
- Chicken egg: 1 piece
10
Add starch diluted in water.
11
Leave on the heat for a couple of minutes.
12
When serving, you can add a lot of green onions and a lot of cilantro directly to the plate.
- Spring onion: to taste
- Cilantro: to taste
