Hot and Sour Chicken Soup
Prep time
Cook time
Total time
Serves: 4
  • 750ml (1¼ pints) chicken stock
  • 100ml (4 fl oz) water
  • 200g (7 oz) sliced fresh mushrooms
  • 50g (2 oz) bamboo shoots
  • 3 slices fresh root ginger
  • 2 cloves garlic, crushed
  • 1 dessertspoon soy sauce
  • ¼ teaspoon dried crushed chillies
  • 500g (1¼ lb) skinless, boneless chicken breast fillets - cut into strips
  • 1 tablespoon sesame oil
  • 2 spring onions, chopped
  • handful chopped fresh coriander (optional)
  • 3 tablespoons white wine vinegar
  • 2 tablespoons cornflour
  • 1 egg, beaten
  1. Put the crushed chillies, soy sauce, garlic, root ginger, bamboo shoots, mushrooms, water, and chicken stock into a saucepan.
  2. Wait for the mixture to boil, and then reduce the heat to low. Put the lid on the pan and let the mixture simmer.
  3. Toss the chicken strips with sesame oil in a bowl. Make sure the chicken is coated well.
  4. Stir together the cornflour and vinegar in a separate bowl. Set aside.
  5. Return the stock to a rolling boil (increase heat to medium high). Add the chicken.
  6. Return to the boil again. Drizzle in the egg while stirring slowly, creating strands of egg.
  7. Add the vinegar and cornflour. Simmer over medium heat (don’t forget to stir occasionally). Make sure the chicken is cooked through and the stock is slightly thicker (about 3 minutes).
  8. For extra flavour, add some spring onions and coriander as garnish!
Recipe by Food Blogger at