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

Hindi: jhinga
Favourite seafood? Prawns, prawns and more of prawns. A wide variety of small crustaceans, tiny relatives of the lobster, are known as prawns. Prawns are normally translucent when raw but get their distinctive pink or red colour on being cooked. one word of caution – if buying unpeeled prawns, smell for freshness and look for bright, shiny shells that have some spring left in them.

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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