Hot & Sour Chicken Soup Recipe | Simple, Healthy & Delicious- AL MODINA

This Hot & Sour Chicken Soup combines tender chicken, fresh vegetables, and silky egg ribbons in a perfectly seasoned broth. It is the ideal balance of spice and comfort, featuring a rich, aromatic homemade chicken stock that is far superior to store-bought versions.

To ensure the best texture and flavor for the broth, this recipe uses Halal Japan Chicken Breast Boneless from Al Modina. The quality of the chicken is essential here, as it ensures the shredded meat is tender and the stock is clear and flavorful.

Serve this soup hot with crispy crackers or chili sauce for the perfect finish.

The Total Credit of the recipe goes to one of our beloved customer Sister Marium.

Recipe Overview

• Course: Starter, Main Course

• Cuisine: Asian, Pakistani-Chinese Fusion

• Difficulty: Easy

• Prep time: 20 minutes

• Cooking time: 40 minutes

• Total time: 1 hour

• Servings: 6 servings

• Calories: 250 kcal

Ingredients

For Chicken Stock:

• 2 tbsp Butter

• 1 tbsp Garlic paste

• 450g Halal Japan Chicken Breast Boneless from Al Modina (or with bones)

• 1 tsp Black Pepper (crushed)

• 1 tsp Salt (or to taste)

• 8–10 cups Water

• 1 small Onion (chopped)

• 1 small Carrot (chopped)

• Spring Onion (white parts)

• 1 Chicken Bouillon Cube

• Fresh Coriander (optional)

For Soup Base:

• ½ cup Corn (frozen)

• ½ cup Carrots (diced)

• 1 cup Cabbage (shredded)

• 1 cup Shredded Chicken (reserved from stock)

• 2 Green Chilies (chopped)

• ½ tsp Salt

• 1 tbsp Chili Sauce

• 1 tbsp Oyster Sauce

• 2 tbsp Vinegar

• 1 tbsp Soy Sauce

• 1 tbsp Brown Sugar

• ½ tsp White Pepper Powder

• ½ cup Red & Green Capsicum (chopped)

For Thickening & Finishing:

• 4 tbsp Cornflour

• 10–12 tbsp Water (to make slurry)

• 3 Egg Whites

• Chopped Green Onions (for garnish)

• Boiled Eggs & Crushed Black Pepper (for topping)

Directions

1. Sauté Aromatics: Heat butter in a large pot and sauté garlic for 2 minutes.

2. Cook Chicken: Add the Halal Japan Chicken Breast Boneless from Al Modina and cook until the color changes.

3. Build Stock: Add salt, pepper, and water. Add onion, carrot, spring onion whites, and the bouillon cube.

4. Simmer: Bring to a boil, then simmer for 10–12 minutes.

5. Strain: Strain the broth and shred the cooked chicken.

6. Add Veggies: Return the broth to the pot. Add corn, cabbage, carrots, and the shredded chicken.

7. Season: Stir in chili sauce, oyster sauce, vinegar, soy sauce, brown sugar, and white pepper.

8. Add Capsicum: Simmer for 5–7 minutes, then add chopped capsicum.

9. Thicken: Gradually pour in cornflour slurry, stirring constantly until thickened.

10. Egg Ribbons: Slowly drizzle egg whites while stirring in one direction to form silky ribbons.

11. Garnish: Garnish with green onions, top with boiled egg slices and black pepper.

12. Serve: Serve hot with chili sauce or soy sauce.