Greetings... Today we are going to prepare a Chinese Chicken Soup. Our regular favourite that we order in Hotels. Hot and Sour Chicken Soup. First, keep 5 cups of Water for boiling. Into it, add 1 medium sized Onion (chopped). Add half of a medium sized Carrot (chopped). Add 1 inch long piece of Ginger (crushed). Add 2-3 cloves of Garlic (crushed). Add 200 gm of Chicken. If you are using Boneless Chicken, 150 gm will be enough. Add ½ teaspoon of Salt. Add ½ teaspoon of Black Pepper Powder. Stir and combine them well. Close the lid and cook it for 20-25 minutes. When it starts to boil, set the flame to a medium level. It's been about 20 minutes now. Chicken is cooked well now. Strain out the Chicken and let it cool down. Strain the Chicken Stock. There will be about 4 cups of Chicken Stock here. We have used 5 cups of Water to cook the Chicken. That has reduced to 4 cups now. Shred the Chicken pieces well and remove the bones, if any. Now, take an Egg and beat well. Keep it aside. Make a slurry by mixing 2 tablespoon of Cornflour and 4 tablespoon of Water. Cornflour slurry helps to thicken the Soup. In a pan, heat 1 tablespoon of any Refined Oil. When the Oil is hot, add 1 tablespoon of Garlic (finely chopped). Stir quickly for 5-10 seconds. Add 3 tablespoon of Spring Oinion bulbs (chopped). i.e., the white portion at the bottom of Spring Onion. Add ¼ cup of Carrots (finely chopped/ julienne). Add ½ cup of Cabbage (julienne). Add 3 tablespoon of Beans (chopped). Sauté them well for 1 minute on a high flame. Since it is a Chinese dish, the Vegetables need not be fully cooked. Sautéing on a high flame for sometime will be enough. You may choose the Vegetables according to your preference. Bell Pepper, Celery, Mushroom etc. can be used here. Its been about 1 minute now. Now, let's add the prepared Chicken Stock. Add 1 tablespoon of Soy Sauce. Dark Soy Sauce and Light Soy Sauce are available in the market. Here, I've used Light Soy Sauce. If you need a darker shade, you may use Dark Soy Sauce. Colour is more for Dark Soy Sauce; Flavour is more for Light Soy Sauce. Add 1 tablespoon of Chilli Sauce. Add 1 teaspoon of Vinegar. This is 1 teaspoon and sauces are 1 tablespoon each. 3 teaspoon = 1 tablespoon Add ½ teaspoon of Black Pepper Powder. Try to add freshly ground Black Pepper. Add ½ teaspoon of Sugar to balance the flavours. Stir and mix well; then add Salt. The amount of Salt depends on the added Soy Sauce. The saltiness is different for different Soy Sauces. So taste the Soup and adjust the Salt accordingly. Here I've added about ½ teaspoon of Salt. Stir well and let it boil. When it starts to boil, add the shreded Chicken into it. Boil it for about 2 minutes. Gradually pour the beaten Egg and mix it well. You may omit adding Eggs if you don't like it. It is the Egg that we see as white strands in Soups. Add the Cornflour slurry into it. Just like adding Eggs, add this also very gradually. When it starts to boil, add the green part of Spring Onion (chopped). Taste the mix and adjust the flavours accordingly. If you need more heat, add Black Pepper Powder. For more tanginess, add a little bit of Vinegar. If needed, add a bit of Salt and turn off the flame. Serve Hot and Sour Chicken Soup as soon as possible. Do comment your feedback and suggestions. See you with another video.
