Hot and Sour Chicken Soup

Hot and Sour Chicken Soup Recipe - Authentic Chinese Cuisine

Region / culture: China | Preparation time: 10 minutes | Cooking time: 15 minutes | Servings: 4

Introduction

Hot and Sour Chicken Soup is a popular and flavorful dish that combines the perfect balance of spicy and tangy flavors. This soup is a comforting and satisfying meal that is perfect for any time of year.

History

Hot and Sour Chicken Soup is a traditional Chinese dish that has been enjoyed for centuries. It is believed to have originated in the Sichuan province of China, where it was originally made with pork. Over time, the recipe evolved to include chicken as well, making it a versatile and delicious option for soup lovers around the world.

Ingredients

2 tsp vegetable oil
4 oz (113 g) fresh shiitake mushrooms, stemmed
2 cloves garlic, minced
2 cans (14 oz or 397 g each) non-fat, low-sodium chicken broth
2 tbsp white vinegar
2 tbsp low-sodium soy sauce
0.5 tsp crushed red pepper
1 cup shredded cooked chicken
2 cups shredded napa cabbage
1 medium carrot, peeled and sliced
2 tbsp water
1 tbsp corn starch

How to prepare

Heat oil in a large saucepan over medium-high heat.
Add mushrooms and garlic; cook for about 3–4 minutes.
Stir in chicken broth, vinegar, soy sauce, and red pepper.
Bring to a boil.
Add chicken and cabbage.
Return to boiling, then reduce heat to low and simmer, uncovered, for 5 minutes.
In a small bowl, stir together the water and corn starch; then stir thoroughly into the soup.
Let simmer for 3 minutes, then serve.

Variations

Add extra vegetables such as bell peppers, snow peas, or bamboo shoots.
Use shrimp or tofu instead of chicken for a different flavor.
Garnish with fresh cilantro or green onions for added freshness.

Cooking Tips & Tricks

Be sure to use fresh shiitake mushrooms for the best flavor and texture in this soup.

- Adjust the amount of crushed red pepper to suit your spice preference.

- For a vegetarian version, you can substitute tofu for the chicken.

- To make this soup even heartier, you can add cooked rice or noodles.

Serving Suggestions

Hot and Sour Chicken Soup can be served as a main dish with steamed rice or noodles on the side. It can also be enjoyed as a starter or appetizer before a larger meal.

Cooking Techniques

The key to making a delicious Hot and Sour Chicken Soup is to simmer the soup slowly to allow the flavors to meld together. Be sure to taste and adjust the seasonings as needed.

Ingredient Substitutions

If you don't have napa cabbage, you can use regular cabbage or bok choy instead. You can also use button mushrooms in place of shiitake mushrooms.

Make Ahead Tips

Hot and Sour Chicken Soup can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat on the stove before serving.

Presentation Ideas

Garnish each bowl of Hot and Sour Chicken Soup with a drizzle of sesame oil and a sprinkle of chopped green onions for a beautiful presentation.

Pairing Recommendations

Hot and Sour Chicken Soup pairs well with steamed rice, stir-fried vegetables, or a side of dumplings.

Storage and Reheating Instructions

Store any leftover Hot and Sour Chicken Soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Hot and Sour Chicken Soup contains approximately 200 calories.

Carbohydrates

Each serving of Hot and Sour Chicken Soup contains approximately 15 grams of carbohydrates.

Fats

Each serving of Hot and Sour Chicken Soup contains approximately 5 grams of fat.

Proteins

Each serving of Hot and Sour Chicken Soup contains approximately 20 grams of protein.

Vitamins and minerals

Hot and Sour Chicken Soup is a good source of vitamin A, vitamin C, iron, and calcium.

Alergens

This recipe contains soy and wheat allergens.

Summary

Hot and Sour Chicken Soup is a nutritious and delicious meal option that is high in protein and low in fat.

Summary

Hot and Sour Chicken Soup is a delicious and comforting dish that is perfect for any occasion. With its bold flavors and nutritious ingredients, this soup is sure to become a favorite in your household.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe. It was a cold winter day, and my dear friend Lily had invited me over for lunch. As soon as I stepped into her cozy kitchen, I was hit with the wonderful aroma of simmering spices and herbs.

"What are you cooking, Lily?" I asked, taking a seat at the kitchen table.

"Oh, just a little something I learned from my grandmother. Hot and sour chicken soup," she replied with a smile.

I had never tried hot and sour chicken soup before, but the name alone sounded intriguing. As Lily bustled around the kitchen, chopping vegetables and shredding chicken, I watched with fascination. She explained each step of the process to me, and I listened intently, eager to learn the secrets of this delicious dish.

After a short while, the soup was ready, and we sat down to enjoy our meal. The first spoonful was like a burst of flavors in my mouth – the tangy vinegar, the spicy chili peppers, the savory chicken. It was unlike anything I had ever tasted before, and I knew I had to learn how to make it myself.

Over the next few weeks, Lily graciously shared her grandmother's recipe with me, and I practiced making hot and sour chicken soup in my own kitchen. I made a few mistakes along the way – too much vinegar here, too little chili there – but with each attempt, I grew more confident in my cooking skills.

As I perfected the recipe, I began to experiment with different variations. Sometimes I would add extra vegetables like mushrooms and bamboo shoots, or substitute tofu for the chicken. Each time I made the soup, I would think of Lily and her grandmother, grateful for their inspiration.

Years passed, and my hot and sour chicken soup became a staple in my household. I would make it for my family on cold winter nights, or bring it to potlucks and gatherings with friends. It never failed to impress, and I took pride in knowing that I had mastered a recipe that had been passed down through generations.

One day, my own granddaughter came to visit me. She was a curious and adventurous young girl, always eager to learn new things. I decided to pass on the recipe for hot and sour chicken soup to her, just as Lily had done for me all those years ago.

Together, we stood side by side in the kitchen, chopping vegetables and simmering broth. I guided her through each step of the process, explaining the importance of balancing flavors and adjusting seasonings to taste. She listened intently, just as I had done with Lily, and I could see the same spark of excitement in her eyes.

Finally, the soup was ready, and we sat down at the table to enjoy our meal. My granddaughter took a hesitant sip, then a second, and a third. A smile spread across her face, and she declared it was the best soup she had ever tasted.

I knew then that I had passed on more than just a recipe – I had shared a piece of my own history and heritage with my granddaughter. The tradition of hot and sour chicken soup would live on through her, just as it had lived on through me.

And as we sat together, savoring the flavors of the soup and the memories it brought with it, I felt a deep sense of pride and joy. Cooking was more than just a skill – it was a way to connect with those we love, to share stories and create new memories.

I may have learned the recipe for hot and sour chicken soup from Lily, but the true secret ingredient was the love and tradition that we passed down through the generations. And that, to me, is the most precious gift of all.