Photograph of the finished Hot and Sour Chicken Soup

Vietnam · Súp gà chua cay

Hot and Sour Chicken Soup

40 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken breast Chicken breast 480 g
  • Photograph of Mushrooms Mushrooms 240 g
  • Photograph of Fresh bamboo shoots Fresh bamboo shoots 200 g
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Cornstarch Cornstarch 60 g
  • Photograph of Rice vinegar Rice vinegar 80 ml
  • Photograph of Black pepper Black pepper 16 g
  • Photograph of Chicken broth Chicken broth 2 l
  • Photograph of Coriander Coriander 20 g
  • Photograph of Chilli Chilli 4
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Boil the chicken breast for 12 minutes, then shred it and reserve the broth to add to the stock.
  2. 2 Cut the mushrooms and bamboo shoots into strips the same size as the shredded chicken so that each spoonful of soup contains all three ingredients.
  3. 3 Simmer the broth with mushrooms and bamboo shoots for 8 minutes, then mix in cornstarch to thicken the soup.
  4. 4 Pour the beaten eggs into the pan in a circular motion and do not stir for the first 20 seconds.
  5. 5 Turn off the heat before adding the vinegar and pepper; the vinegar will lose its sour taste if it comes into contact with the heat.

With an appliance

  • Pressure cooker 35 min

    Replace step 1: boil chicken breast under high pressure for 4 minutes, then quickly release the pressure, shred the chicken, and reserve the broth; in step 4, continue pouring the egg mixture onto the stovetop after the soup has thickened to create a distinct marbled effect.

Start cooking