How to make Sour And Spicy Chicken Soup -

A tangy, spicy and delectable chicken soup

Sanjeev Kapoor

This recipe is from the book Best of Chinese Cooking.

Main Ingredients : Chicken Breast (चिकन ब्रेस्ट ), Spring Onion (हरा प्याज़ )

Cuisine : Chinese

Course : Soups

Sour And Spicy Chicken Soup

Sour And Spicy Chicken Soup Recipe Card


Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve :

Level Of Cooking : Moderate

Taste : Sweet and Sour

Ingredients for Sour And Spicy Chicken Soup Recipe

  • Chicken Breast Finely shredded 1 medium

  • Spring Onion 1

  • Egg 1

  • Cornflour/ corn starch 3 tablespoons

  • Oil 1 tablespoon

  • Garlic finely chopped 2-3 cloves

  • Ginger finely chopped 1/2 inch piece

  • Green chillies finely chopped 2

  • Carrot cut into thin strips 1/2 medium

  • Mushrooms thinly sliced 6-8

  • French beans cut into diamonds 5-6

  • Soy sauce 1 tablespoon

  • Green chilli sauce 2 tablespoons

  • MSG 1/4 teaspoon

  • White pepper powder 1/2 tablespoon

  • Salt to taste

  • Chicken stock 5-6 cups

  • Vinegar 2 tablespoons


Step 1

Chop the spring onion with the greens. Reserve some spring onion greens for garnish. Break the egg into a bowl and whisk lightly. Mix the cornflour in half a cup of water.

Step 2

Heat the oil in a wok or a pan, add the chicken and stir-fry for a minute or two. Add the garlic, ginger and green chillies and continue to stir-fry for half a minute more.

Step 3

Add the spring onion and continue to cook for a minute. Add the carrot, mushrooms and French beans and stir. Add the soy sauce, green chilli sauce, MSG, white pepper powder and salt. Mix well and stir in the chicken stock.

Step 4

Bring to a boil, lower the heat and simmer for three to four minutes. Stir in the cornflour mixture and cook for a minute or until the soup thickens, stirring continuously. Stir in the whisked egg in a steady stream so that it forms into threads as it cooks.

Step 5

Add the vinegar and serve piping hot, garnished with the reserved spring onion greens.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.