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Recipe for Cart style Indo-Chinese Hot & Sour Soup
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Servings:
Author:
Prep Time
30 minutes
Cook Time
1 hour
Total Time
1 hour, 30 minutes
Course:
Soup
Cuisine:
Indian
Chinese
Keywords:
chicken soup
soup
chinese
hot
Hot & Sour Soup
Sour
đ§ Ingredients
4 Garlic cloves chopped fine
5gms Ginger chopped fine
2-3 Green chilies chopped fine
80gms Cabbage cut into thin julienne strip
1 small capsicum cut into thin julienne strips
3 Mushrooms Sliced
4-5 thin Spring Onions Chopped fine(keep the bulb and greens separate)
2 Tbspn White Vinegar
3 Tbspn Dark Soya Sauce
½ Tspn Sugar
1 Tbspn Chilly Sauce
1 Egg(beaten and kept aside)
200gms Chicken(Boiled with Salt & Shredded or cut into 1 inch pieces)
3 Cups Chicken Stock(You can use water as well if you donât have stock)
Slurry of 3 Tbspn CornFlour + 2 Tbspn Water
50gms Fine Noodles(You get two varieties: one for Hakka Noodles and the other which are a Little more Finer than Hakka Noodles. I prefer using the finer ones. You can use the ones that you use for hakka noodles too)
500ml Water(for boiling the noodles)
1 Tspn Salt
1 Tbspn Oil(to be added while boiling the noodles)
1 Tbspn Corn Flour(to dust the boiled noodles)
Oil for Deep frying the noodles
500 gms Chicken bones â 200g chicken +300g bones(the Wings,Neck, Ribs,etc.). The ratio doesnât really matter here
1.5 Litre Water
2 Tspn Salt
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Instructions
1
In a Vessel add the Chicken(with bones), water and salt
2
Cover the vessel and keep it on medium high heat
3
Once it begins to boil, keep the vessel open and let it boil until the chicken
is cooked
4
Once the Chicken is cooked, take it out from the stock and keep it separate so
that it doesnât further cook with the hot stock. Keep it aside
5
In a vessel, add 500 ml water, salt and oil and place it on high heat
6
Note:The fine Noodles cook faster than Hakka Noodles, so you will have to check
After about 7-8 minutes, stir the Noodles and check if they are cooked
7
As soon as the Noodles are cooked, using a strainer, strain the Noodles and
drain off the water
8
Immediately transfer the Noodles into a wide plate so thatit doesnât get further
cooked with its own heat. Keep it aside to coolcompletely
9
Once cooled completely, Add 1 tbspn of Cornflour to the Noodles
10
Give it a gentle mix and you will notice that the noodles will get separated
11
Using both hands, randomly break/tear the noodles
12
Heat some oil on medium flame in a deep fry pan
13
Once the oil turns hot, add the noodles into the pan
Note: Add just a Handful at a time, Do not fry all together or else they wonât
have enough space to fry well and they will get stuck to eachother
14
Once the oil stops bubbling, you will notice that the noodles have turned Golden
brown. Thatâs a sign that the noodles are done
15
Drain off all the excess oil and transfer the fried noodles into a plate and
keep it aside to cool
Note: Do Not cover the Hot fried noodles because it will turn soft
Useful Tip: Once the Noodles turn completely cool, you can store them in an
airtight container, at room temperature for future use, just in case you do not
wish to use all at once
16
First, we go ahead and prep our ingredients
Note: It is EXTREMELY important for this recipe to prep your ingredients in
advance because you will not have time to chop or get to the fridge in between.
It is a quick recipe and Everything has to be done quickly in order to get the
right flavours (writing out of experience of making a mess đ)
17
Â
In a Wok, heat 2 Tbspn of Oil on High Flame
Note: For any Chinese dish, the Heat has to be very High,only then will there be
a burst of flavours
18
Once the Oil turns Hot, throw in the chopped Chilies,Garlic and Ginger and mix
well
19
As soon as the Garlic starts turning brown, add the Capsicum, Spring Onion bulbs
and Cabbage and toss it well for about 20-30 seconds. Yes! All on High Heat
20
After 20-30 seconds, Add the 3 Cups of Water, Soya Sauce, Chilly Sauce,
Vinegar,Sugar, Mushrooms and half of the Chopped Spring Onion Greens and mix
well
21
Hold the Beaten Egg bowl in one hand and a stirring spoon in the other and pour
the Beaten Egg into the Soup while stirring the Soup in a circular motion, with
the other hand
Note: This is how the Egg will be shredded into the soup.You can reduce the heat
to medium here
22
Mix the Cornflour Slurry and Pour it gently into the soup while continuously
stirring the soup so that No lumps form
23
Add the Shredded or Cut Chicken at this stage
24
Let it boil for 10-15 seconds and turn off the flame
25
Pour the Hot and Sour Soup into bowls, add some fried noodles, some more chicken
and the remaining spring onion greens as a garnish and Enjoy your soup nice and
Hot!
Note: Most Restaurants serve only Manchow soup with Fried Noodles. But my Bitter
Better Half & I absolutely love Fried Noodles with Hot & Sour Soup as well đ
26
You can skip the Chicken and Eggs and use (All Raw) Carrots, Capsicum, Cabbage,
French beans,Bean Sprouts, Mushrooms, Snow Peas and Red and Yellow Peppers all
tossed on high flame
27
Instead of Stock, you can use Water
28
If you wish to use Vegetable stock, you can do so, but please DO NOT use the
boiled vegetables from the stock for the Soup. It will ruin the entire taste
29
All other steps and procedures remain the same
Ă
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