Spicy and sour soup with chicken
4 servings
60 minutes
Hot and sour chicken soup is a classic dish of Chinese cuisine that embodies a balance of flavors. Its history traces back to traditional provinces of China, where the hot and sour notes are valued for their ability to stimulate appetite and provide warmth. Tender chicken fillet infused with the aromas of wood mushrooms and shiitake combines with soft tofu to create an exquisite texture. Soy sauce, rice vinegar, and chili oil give the dish its characteristic spiciness, while cilantro adds fresh herbal notes to the composition. This soup is perfect as a warming lunch or light dinner, harmonizing beautifully with rice or noodles. Its hot and sour taste invigorates and provides gastronomic pleasure, making it a favorite dish in cold weather.
1
Cut the chicken breast into thin strips and salt it. Slightly beat the egg whites with 1.5 tsp of starch and 1 tbsp of water, mix with the chicken, and let it sit for 1 hour.
- Chicken breast fillet: 400 g
- Egg white: 2 pieces
- Cornstarch: 2 teaspoons
2
Soak the wood mushrooms in warm water for 15-20 minutes, remove the tough stems from them and the shiitake. Slice the mushrooms thinly and mix with chicken. Add the sliced tofu.
- Shiitake mushrooms: 30 g
- Dried wood ear mushrooms: 5 g
- Chicken breast fillet: 400 g
- Tofu: 100 g
3
Place chicken, tofu, and mushrooms in boiling water, cook for 3-4 minutes, then remove with a slotted spoon onto paper towels.
- Chicken breast fillet: 400 g
- Tofu: 100 g
- Shiitake mushrooms: 30 g
- Dried wood ear mushrooms: 5 g
4
Place the wok on high heat and heat it up. Add chicken with mushrooms and tofu, a pinch of salt, sugar, all the soy sauce and vinegar. Pour in chicken broth and bring to a boil. Mix 2 tsp of starch with 2 tbsp of cold water and pour into the soup, stirring until thickened. Serve in bowls, garnish with cilantro and drizzle with spicy oil.
- Chicken breast fillet: 400 g
- Tofu: 100 g
- Shiitake mushrooms: 30 g
- Dried wood ear mushrooms: 5 g
- Chicken broth: 500 ml
- Light soy sauce: 2 tablespoons
- Dark soy sauce: 2 teaspoons
- Black rice vinegar (Chinkiang): 2 tablespoons
- Salt: 2 g
- Sugar: 1 teaspoon
- Cornstarch: 2 teaspoons
- Cilantro: 3 sprigs
- Chili oil: 5 g