Hot and Sour Soup

  • 25 Jan - 31 Jan, 2020
  • Mag The Weekly
  • Cookery

Ingredients

· ½ kg chicken

· 6 cups chicken stock

· 1 carrot

· ½ cup cabbage

· 4 tablespoons oil

· 7 tablespoons corn flour

· 1 egg

· 4 tablespoons soy sauce

· ½ teaspoon black pepper

· 1 tablespoon salt

Method

In a pan, add chicken and water, boil the chicken till cooked. Shred the chicken and keep the stock aside. Pour chicken stock in a pan, bring it to boil and add the shredded chicken. Cook for two minutes. Add carrots, cabbage and cook for one minute on medium flame. Now add salt, soy sauce, black pepper and vinegar, mix it well and cook for a minute. Mix corn flour with water to make a paste, add this to the soup while stirring. Once the soup is thickened, beat the egg and slowly add to it. Then, heat the oil, add it to the soup and serve.

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