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Hot 'n' sour chicken soup



  • Combine 1 tbsp cornflour with 1 tbsp soy and 1 tspn sesame oil in a large bowl. Add the chicken, toss until well coated and set aside.
  • Put the stock, 1 tbsp soy, the garlic, ginger, fresh shiitakes and celery with quite a bit of ground pepper and a little salt into a large heavy-bottomed pot. Bring to the boil, turn the heat down and rapidly simmer for about 5 mins.
  • Add the chicken and stir well, making sure it is well separated. Then add the rice wine vinegar, mix well and simmer for 2-3 mins.
  • Whisk 2 scant tbsp cornflour with the cold water until well combined. Then add to the soup, continually whisking as you do so.
  • Add the tofu with the spring onions, coriander and remaining sesame oil. Stir and briefly cook to bring back to the boil.




  • 3 tbsp cornflour
  • 1-2 tbsp soy sauce
  • 3 tspn sesame oil
  • 8-10 chicken tenderloins, shredded
  • 6 cups chicken stock
  • 2 large garlic cloves, crushed
  • a good knob of ginger, grated
  • 8 fresh shiitake mushrooms, sliced
  • 2 celery stalks, sliced fairly finely
  • sea salt & freshly ground pepper
  • ¼ cup rice wine vinegar
  • ¼ cup cold water
  • 225 gm firm tofu, cubed
  • 2 spring (green) onions, chopped
  • a good handful of  fresh coriander leaves


Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm