Hot & Sour Chicken Soup (No Stock Version)

Ingredients

• 1 cup cooked shredded chicken
• 3 cups water
• 1 tbsp garlic, crushed or chopped
• 2–3 tbsp chopped veggies (carrot, beans, cabbage, spring onion)
• 1 tbsp soy sauce
• 1 tbsp vinegar, adjust to taste
• 1 tsp chili sauce
• 1/2 tsp black pepper
• Salt to taste
• 1 tsp cornflour + 2 tbsp water
• 1 egg, optional

Method

1. Heat a pan, add garlic and sauté till fragrant.

2. Add shredded chicken and water, bring to a boil. This step creates a light broth naturally from the chicken.

3. Add vegetables, soy sauce, vinegar, chili sauce, salt, and pepper. Simmer for 10–12 minutes so flavors develop.

4. Add cornflour slurry slowly while stirring to thicken.

5. For egg ribbons, pour beaten egg slowly while stirring gently.

6. Adjust taste with extra vinegar or pepper if needed. Serve hot.

Tip: Since there’s no stock, letting it simmer a bit longer gives deeper flavor — the shredded chicken itself releases flavor into the water like a quick stock. For next-level taste, add half a chicken cube or a little leftover chicken curry water.