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Hot and Sour Soup Written Recipe With Directions

Ingredients:

-Chicken Boneless julienne cut 500 g
-Cooking oil 3 tbs
-Water (pani) 2.5 liters
-Capsicum without seeds (Shimla mirch) finely chopped 1
-Carrots (gajar) chopped 2 small sizes or 1 big size
-Cabbage (Bundh gobi) chopped 3-4 tbs
-Eggs (anday) 2 whisked
-Red chili flakes (Adh khuti lal mirch) ¼ tsp
-White pepper (safaid mirch) powder ½ tsp
-Black pepper (kali mirch) powder ½ tsp
-Salt (namak) ¼ tsp or to taste
-Corn flour
-Chilli sauce 1 tbs
-Light soya sauce ½ tbs
-Vinegar (sirka) 1 tbs
-Egg white boiled (ubalay anday ki safedi) cubes 2

Directions:

-In a pan, add cooking oil and heat it.
-On medium-low flame, add chicken and cook it for 4-5 minutes until the color changes.
-Now, strain the chicken and set aside.
-In another pan, add water and bring it to a boil.
-Add the chicken and boil it for 4-5 minutes on medium flame.
-Add capsicum, carrot, and cabbage. Cover and cook it for 5 minutes on medium-low flame.
-Add eggs on low flame, and don’t stir the spoon for a few seconds.
-Then beat it with a hand beater.
-After that, add red chili flakes, white pepper powder, black pepper powder, and salt.
-On medium flame, mix well (at this point, you can store this for later use and add corn flour before serving).
-In corn flour, add water & mix well.
-Now add dissolved corn flour, mix well & cook until it thickens.
-Add vinegar, light soya sauce, and chili sauce. Mix well and cook.
-Add boiled egg, stir gently & cook on low flame.
-Dish out, serve with chili sauce or hot sauce, and enjoy.

Tips and Tricks:

To make it thicker, you can increase the quantity of corn flour.
To reduce the thickness of the soup, add hot water.

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