Chicken Hot and Sour Soup

6 servings

65 min. total

Totally Doable

Warm Hug in a Bowl

This dish takes you on a sensory journey — a spicy tango originating in China’s Sichuan Province centuries ago. With a deep history, this dish is thought to have evolved from the various culinary practices of the area. Beyond its spicy nature, the soup presents more than just a spicy kick. Its bold flavors and hearty ingredients offer a feeling of warmth and confort, like a comforting hug on a cold day. The dish captivates the senses with its hot broth and intricate tastes, bringing about feelings of comfort and safety. Whether savored as a comforting dish or an invigorating lift, this soup provides both physical nourishment and emotional solace, serving as the ideal remedy for a chilly winter day or a tired soul seeking comfort.

雞肉酸辣湯

(gáái yuk suán láá táng)

What You'll Need

Chicken Breast

Bamboo Shoots

Dried Chili Peppers

Sugar

Cornstarch

Shiitake Mushrooms

Firm Tofu

Black Vinegar

Salt

Vegetable Oil

Dried Wood Ear

Ginger

Light Soy Sauce

Sesame Oil

Carrot

Eggs

Pepper Powder

Water

Tools For The Tasks

Cleaver

Chopping Block

Pot

Wok

Wok Ladle

Chopsticks

Let's Get Cooking!

To make Chicken Hot and Sour Soup, start by simmering chicken breast in water with a pinch of salt until cooked through. While the chicken cooks, soak dried shiitake mushrooms and dried wood ear in warm water. Once rehydrated, slice them along with bamboo shoots and julienne carrots, ginger, and scallions. Sauté these ingredients in a wok with vegetable oil, dried chili peppers, and ginger. Add water and strained chicken stock, then simmer. Shred the cooked chicken and add it back to the wok with diced tofu, light soy sauce, dark soy sauce, pepper, sugar, and salt. Thicken the soup with a cornstarch slurry, then add beaten eggs, black vinegar, and sesame oil. Serve hot, garnished with scallions.

Beyond The Recipe

On Protein

Feel free to add your choice of protein, like pork, shrimp, or crab meat, based on your preference. Each option brings its own unique flavor and texture, allowing you to tailor the soup to your liking.

On Heat

If you’re craving an extra kick, consider adding a teaspoon of chili residue from the chili oil to the soup. Adjust the amount according to your taste preferences for the perfect balance of spice in your soup.

On Substitute

You can swap dry shiitake mushrooms for fresh ones for a different taste and texture. Also, try using other types of mushrooms like seafood or oyster to enhance your soup with more variety.

On Toppings

Toppings that complement the soup include tomatoes, bell peppers, beans, cabbage, and peas. However, you must avoid overcrowding the soup with too many vegetables at once.

Chicken Hot and Sour Soup (gáái yuk suán láá táng)

Recipe by Celeste HoCourse: SoupsCuisine: Sichuan

Yield

servings

Prep Time

minutes

Cooking Time

minutes

Calories

196

kcal

It's a classic Chinese dish hailing from the Sichuan province, celebrated for its robust and spicy taste. It boasts a distinctive blend of heat from dried chili peppers and tanginess from vinegar, resulting in a rich and comforting flavor experience. With its harmonious contrast and the addition of silky egg ribbons, every spoonful offers a delightful symphony of textures and flavors. Often regarded as a comforting embrace in a bowl, it serves as a source of solace and reassurance, particularly ideal for chilly or gloomy days.

INGREDIENTS

For the mains:
7 oz. Chicken Breast (approx. 200g)
6 Dried Shiitake Mushrooms (medium) (sliced)
0.25 oz. Dried Wood Ear (approx. 7g) (sliced)
1 Carrot (medium) (julienned)
1.5 oz. Bamboo Shoots (fresh) (approx. 42g) (julienned)
3.5 oz. Firm Tofu (approx. 100g) (cube)
1-inch Ginger (julienned)
2 Eggs
6 cups Water
1/2 tsp Salt
For the broth:
2 Dried Chili Peppers
2 tbsp Black Vinegar
2 tbsp Light Soy Sauce
1 tsp Pepper Powder (white)
1 tbsp Sugar
1 tsp Salt (adjust to taste)
1 tsp Sesame Oil
2 cups Water
3 tbsp Cornstarch (mix with 3 tbsp water)
2 tbsp Vegetable Oil
For the garnish:
A sprinkle of (chopped) scallion (greens)

DIRECTIONS

Preparation steps:
Start by simmering the chicken breast for the soup in a pot. Bring the water to a simmer, with small bubbles just breaking the surface.
While the chicken is simmering, rinse the dried shiitake mushrooms and dried black fungus separately under running water to remove any dirt or dust. Remember to remove the stems of the shiitake mushrooms to speed up the soaking process.
After rinsing, soak the dried shiitake mushrooms and dried wood ear in separate bowls filled with warm water for at least 30 minutes to rehydrate them fully.
Carefully place the chicken breast in the simmering water and add salt to it. Cover the pot with a lid slightly ajar to allow steam to escape while maintaining a moist cooking environment. Depending on the thickness, it should cook in 15–20 minutes.
Julienne the carrots, bamboo shoots, and ginger. Cut the firm tofu into cubes. Chop the scallion greens.
Once the chicken breast is cooked (opaque white throughout), transfer it to a plate to cool. The chicken stock will be used later.
The shiitake mushrooms and wood ear should now be rehydrated. Squeeze out excess water and slice both of them.
Cooking steps:
Heat a wok over medium-high heat. Add the vegetable oil and dried chili peppers. Stir the chilies in the oil for a minute to infuse it with spice. Remove the chili peppers.
In the wok, add ginger, shiitake mushrooms, wood ear, carrots, and bamboo shoots. Sauté for 2 minutes. Pour in the water and strain the chicken stock into the wok. Cover and simmer for 5 minutes.
Shred the chicken breast and prepare a cornstarch slurry using cornstarch and water.
Uncover the wok, add the shredded chicken, light soy sauce, pepper, sugar, and salt. Stir, then add half of the cornstarch slurry. Mix in the tofu, cover, and simmer for another 5 minutes.
Uncover, stir the settled cornstarch slurry, and slowly pour it into the soup while stirring constantly.
Beat the eggs with chopsticks and pour them around the wok while stirring. Add black vinegar, stir gently, and finish by drizzling sesame oil over the soup.
Serve the soup in a bowl, garnished with scallions.

If you're wondering

Can I use chicken thighs instead of chicken breast?

Yes, you can substitute chicken thighs for chicken breast if you prefer. However, adjust the cooking time accordingly as thighs may take slightly longer to cook through (around 20-25 minutes).

How can I tell if the chicken is cooked through?

You can tell if the chicken is cooked through by checking its internal temperature with a meat thermometer. It should register at least 165°F (75°C). Alternatively, you can cut into the thickest part of the chicken; if the juices run clear and there is no pinkness, it’s cooked.

Can I make this soup vegetarian?

Absolutely! You can omit the chicken and use vegetable broth instead of chicken stock to make a delicious vegetarian version of this soup. You can also add extra vegetables like bell peppers, snap peas, or spinach for added flavor and nutrition.

How spicy is this soup?

Typically, chicken hot and sour soup has a moderate level of spiciness, providing a noticeable kick without being overwhelmingly hot. However, you can adjust the spiciness according to your preference by increasing or decreasing the amount of chili peppers added to the soup.

What can i substitute for black vinegar?

Though black vinegar is the traditional option, white rice vinegar can be used as a substitute. It provides a milder sourness with slightly sweet acidity compared to black vinegar. Use the same amount as the recipe calls for black vinegar, but be aware it might lack the same richness.

How should I store the leftovers?

To store the leftovers, transfer the soup to an airtight container once it has cooled to room temperature. Refrigerate the container, and the soup will keep well for up to 3-4 days. When reheating, gently warm the soup on the stovetop over low to medium heat until heated through. If the soup has thickened upon refrigeration, you can add a splash of water or chicken broth to adjust the consistency.