Three Flavour Soup Recipe - Prawn and chicken soup flavoured with black bean paste, oyster sauce and vinegar

This recipe is from the book Best of Chinese Cooking.

Main Ingredients : Prawns (kolambi/jhinga), Boneless chicken

Cuisine : Chinese

Course : Soup

Three Flavour Soup

Three Flavour Soup Recipe - How to make Three Flavour Soup


Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve :

Level Of Cooking : Easy


  • Prawns (kolambi/jhinga) peeled and deveined6-8

  • Boneless chicken thinly sliced100 grams

  • Black bean paste 1 tablespoon

  • Oyster sauce 2 teaspoons

  • Vinegar 2 teaspoons

  • White pepper powder 1/4 teaspoon

  • Chicken stock 4-5 cups

  • Cornflour/ corn starch 1 tablespoon

  • Salt to taste

  • Chilli oil 1 tablespoon

  • Spring onion greens chopped 1 stalk


Step 1

If the prawns are large, cut each in half lengthways, otherwise leave them whole. Mix the black bean paste, oyster sauce, vinegar, white pepper powder in half a cup of chicken stock and set aside.

Step 2

Heat the remaining chicken stock in a wok or a pan, bring it to a boil. Dust the chicken and prawns in half tablespoon of cornflour and gently slide them into the boiling stock.

Step 3

Mix the remaining cornflour in half a cup of water. Lower the heat and simmer for about three minutes. Add the blended sauces, cornflour mixture and salt and simmer for half a minute.

Step 4

Drizzle chilli oil and serve hot, garnished with spring onion greens.

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