How to make Sour And Spicy Chicken Soup -
A tangy, spicy and delectable chicken soup
This recipe is from the book Best of Chinese Cooking.
Main Ingredients : Chicken Breast (चिकन ब्रेस्ट ), Spring Onion (हरा प्याज़ )
Cuisine : Chinese
Course : Soups
For more recipes related to Sour And Spicy Chicken Soup checkout Chicken Spinach Soup, Chicken and Rice Soup, Lemon Chicken Soup, Chicken Coriander and Corn Soup . You can also find more Soups recipes like Kidney Beans Soup Spicy hot chicken soup Mixed Vegetables Soup Masoor Carrot And Pumpkin 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
Method
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.
Nutrition Info
Calories : 520 Kcal
Carbohydrates : 9.2 gm
Protein : 67.1 gm
Fat : 23.5 gm
Other : Zinc- 0.6mg
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