A classic Indo-Chinese favorite, this soup is the perfect balance of spicy and tangy flavors. Loaded with shredded chicken, crisp vegetables, and a silky texture, it's a comforting bowl for any day.
Prep15 min
Cook20 min
Servings4
Serving size: 1 serving
220cal
21gprotein
15gcarbs
8g
Ingredients
200 g Boneless Chicken Breast (boiled and shredded)
6 cup Chicken Broth
1 medium Carrot (finely julienned)
1 cup Cabbage (finely shredded)
0.5 cup Shiitake Mushrooms (thinly sliced)
0.25 cup Spring Onion (chopped, whites and greens separated)
Crispy fried chicken bites tossed in a fiery, tangy sauce with crunchy onions and bell peppers. This classic Indo-Chinese appetizer is a guaranteed crowd-pleaser, perfect for parties or a special weeknight meal.
A quick and satisfying Indo-Chinese classic! Fluffy scrambled eggs tossed with day-old rice, crisp vegetables, and savory sauces. Perfect for a weeknight dinner, this dish comes together in under 20 minutes and is a fantastic way to use up leftover rice.
About Chicken Hot and Sour Soup, Chilli Chicken Dry and Egg Fried Rice
Tangy hot & sour soup, crispy chilli chicken & aromatic egg fried rice - a soul-satisfying dinner.
This indo_chinese dish is perfect for dinner. With 1565.5900000000001 calories and 74.85g of protein per serving, it's a nutritious choice for your meal plan.
fat
3 tbsp Rice Vinegar (adjust to taste)
2 tsp Red Chili Sauce (e.g., Sriracha, adjust to taste)
1 tsp White Pepper Powder
1 tsp Sugar
1 tsp Salt (adjust to taste)
3 tbsp Cornstarch
0.25 cup Water (for cornstarch slurry)
1 large Egg (lightly beaten)
1 tbsp Sesame Oil
Instructions
1
Prepare Components
In a small bowl, whisk the cornstarch with 1/4 cup of water until a smooth slurry is formed. Set aside.
In another small bowl, lightly beat the egg and set aside.
Ensure your chicken is boiled and shredded, and all vegetables are chopped and ready.
2
Sauté Aromatics and Vegetables
Heat sesame oil in a large pot or Dutch oven over medium-high heat.
Add the minced ginger, garlic, and the white parts of the spring onions. Sauté for 30-45 seconds until fragrant.
Add the sliced mushrooms, julienned carrots, and shredded cabbage. Stir-fry for 2-3 minutes until they are slightly tender but still have a bite.
3
Build and Simmer the Soup
Pour in the chicken broth. Add the light soy sauce, rice vinegar, and red chili sauce. Stir to combine.
Bring the mixture to a rolling boil.
Add the shredded chicken, white pepper powder, sugar, and salt. Reduce the heat to medium-low and let it simmer for 5-7 minutes to allow the flavors to meld together.
4
Thicken the Soup
Give the cornstarch slurry a quick stir to recombine it.
While stirring the soup continuously in one direction, slowly pour the slurry into the pot.
Continue to stir and cook for 1-2 minutes until the soup thickens to a silky, slightly viscous consistency.
5
Create Egg Ribbons
Reduce the heat to low so the soup is at a gentle simmer.
Slowly drizzle the beaten egg into the soup in a thin, steady stream while gently stirring the soup in a circular motion.
The egg will cook instantly, creating delicate, beautiful ribbons. Let it set for 10 seconds before stirring again.
6
Garnish and Serve
Turn off the heat. Stir in the green parts of the spring onions.
Taste and adjust seasoning if needed, adding more vinegar for sourness or chili sauce for heat.
Ladle into bowls and serve immediately.
484cal
34gprotein
24gcarbs
28gfat
Ingredients
500 g Boneless Chicken (Cut into 1-inch cubes, breast or thigh)
1 tbsp Ginger Garlic Paste
3 tbsp Soy Sauce (1 tbsp for marinade, 2 tbsp for sauce)
0.75 tsp Black Pepper Powder (0.5 tsp for marinade, 0.25 tsp for sauce)
3 tbsp Maida (All-purpose flour)
4 tbsp Cornflour (3 tbsp for marinade, 1 tbsp for slurry)
1 pcs Egg (Large, beaten)
0.5 tsp Salt (For marinade, or to taste)
2 cup Vegetable Oil (For deep frying)
2 tbsp Sesame Oil (For stir-frying)
6 cloves Garlic (Finely chopped)
1 inch Ginger (Finely chopped)
3 pcs Green Chilli (Slit lengthwise)
1 pcs Onion (Medium, cut into 1-inch cubes (petals separated))
1 pcs Capsicum (Medium, cut into 1-inch cubes (any color))
2 tbsp Red Chilli Sauce (Adjust to spice preference)
1 tbsp White Vinegar
1 tbsp Tomato Ketchup
0.5 tsp Sugar (Optional, to balance flavors)
3 tbsp Spring Onion Greens (Chopped, for garnish)
2 tbsp Water (For cornflour slurry)
Instructions
1
Marinate the Chicken
In a large bowl, combine the chicken cubes, ginger-garlic paste, 1 tbsp soy sauce, 0.5 tsp black pepper powder, maida, 3 tbsp cornflour, beaten egg, and salt.
Mix thoroughly until each piece of chicken is well-coated with the batter.
Let it marinate for at least 15-20 minutes at room temperature.
2
Fry the Chicken
Heat vegetable oil in a wok or deep pan over medium-high heat. The oil is ready when a small drop of batter sizzles and rises to the top immediately.
Carefully add the marinated chicken pieces one by one, ensuring not to overcrowd the pan. Fry in 2-3 batches.
Fry for 5-7 minutes, turning occasionally, until the chicken is golden brown, crispy, and cooked through.
Remove the fried chicken with a slotted spoon and place it on a wire rack to drain excess oil.
3
Prepare the Sauce and Sauté Vegetables
In a small bowl, whisk together 2 tbsp soy sauce, red chilli sauce, vinegar, tomato ketchup, 0.25 tsp black pepper, and sugar (if using). Set aside.
4 cup Basmati Rice (cooked and chilled, preferably day-old)
3 pcs Egg (large)
3 tbsp Vegetable Oil (or any neutral high-smoke point oil)
5 cloves Garlic (finely minced)
1 inch Ginger (finely minced)
2 pcs Green Chilli (finely chopped, adjust to taste)
1 pcs Carrot (medium, finely diced)
0.25 cup French Beans (finely chopped)
1 pcs Capsicum (small, finely diced (any color))
0.25 cup Spring Onion Whites (chopped)
0.25 cup Spring Onion Greens (chopped, for garnish)
2 tbsp Soy Sauce (naturally brewed)
1 tbsp Red Chilli Sauce (or sriracha)
1 tsp White Vinegar (or rice vinegar)
0.5 tsp Black Pepper Powder (freshly ground)
1 tsp Salt (adjust to taste, as soy sauce is salty)
Instructions
1
Prep Vegetables and Eggs
Ensure all vegetables are washed, finely chopped, and ready to go. The cooking process is very fast.
In a small bowl, whisk the 3 large eggs with a pinch of salt and pepper until lightly frothy.
2
Scramble the Eggs
Heat 1 tablespoon of oil in a wok or large, heavy-bottomed pan over medium-high heat.
Pour in the whisked eggs. Let them set for a few seconds, then gently scramble for 1-2 minutes until they are just cooked but still soft and moist.
Immediately remove the scrambled eggs from the wok and set them aside on a plate.
3
Sauté Aromatics and Vegetables
Add the remaining 2 tablespoons of oil to the same wok and increase the heat to high. Wait for the oil to shimmer.
Add the minced garlic, ginger, green chillies, and chopped spring onion whites. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.
Add the diced carrot, french beans, and capsicum. Continue to stir-fry on high heat for 2-3 minutes. The vegetables should be tender but still have a crisp bite.
In another small bowl, mix 1 tbsp cornflour with 2 tbsp of water to make a smooth slurry without lumps.
Heat sesame oil in a large wok or skillet over high heat. Once hot, add the chopped garlic, ginger, and slit green chillies. Sauté for 30-45 seconds until fragrant.
Add the cubed onions and capsicum. Stir-fry for 2-3 minutes until they are slightly tender but still crisp.
4
Combine and Finish
Pour the prepared sauce mixture into the wok with the vegetables. Bring it to a simmer.
Stir the cornflour slurry once more and pour it into the wok, stirring continuously. Cook for 1 minute until the sauce thickens slightly.
Immediately add the fried chicken pieces to the wok. Toss everything together quickly on high heat for about 1-2 minutes, ensuring the chicken is evenly coated in the glossy sauce.
Turn off the heat, garnish with chopped spring onion greens, and give it a final toss.
5
Serve Immediately
Transfer the Chilli Chicken Dry to a serving platter.
Serve immediately while it's hot and crispy, as it tends to soften as it cools.
4
Fry the Rice
Add the cold, cooked rice to the wok. Use a spatula to gently break up any large clumps, pressing them against the side of the wok.
Stir-fry for 2 minutes, tossing the rice to coat it in the oil and heat it through evenly.
Pour the soy sauce, red chili sauce, and vinegar over the rice. Sprinkle with salt and black pepper powder.
Toss everything vigorously on high heat for another 2-3 minutes, ensuring every grain of rice is coated with the sauces and heated through.
5
Combine and Serve
Return the cooked scrambled eggs to the wok.
Add most of the chopped spring onion greens, reserving a small amount for garnish.
Give everything a final, quick toss to combine all the ingredients well.
Taste and adjust seasoning if necessary. Serve immediately, garnished with the remaining spring onion greens.