Empty My Fridge
Restaurant-Style Hot & Sour Soup
Ingredients
- Chicken · boneless350 g
- Chicken stock1 ½ l + 1
- Saltto taste
- Safed mirch powder½ tsp
- Kali mirch powder½ tsp
- Dark soy sauce½ tbsp
- Hot sauceas needed
- Soy sauce
- Sirka3 tbsp
- Ketchup4–5 tbsp
- Sugar2 tsp
- Gajar diced½ cups
- Shimla mirch diced½ cups
- Mushroom · diced½ cups
- Band gobhi¾ cups
- Cornstarch5 tbsp
- Anda1
- Til ka tel1 tsp
- Hara pyaz chopped½ cups
Instructions
- Shred the boiled chicken with a hand beater and set it aside.
- Bring the chicken stock to a boil in a pot.
- Add the pink salt, white pepper, black pepper, sugar, dark soy sauce, chilli sauce, soy sauce, vinegar and ketchup, and mix well.
- Add the carrot, capsicum and mushrooms, and cook on medium heat for 1–2 minutes. Then add the cabbage and mix well.
- Mix the cornflour with the water in a bowl, add it to the soup while stirring constantly, and cook until the soup thickens.
- Add the whisked egg, let it rest for a second, then stir gently.
- Stir in the sesame oil and spring onion. The soup is ready.
Summarized from Food Fusion's video. Watch it for the details.
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