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Hot and sour sauce served with rice
Glossy and thick hot and sour liquid with a vinegar tang

Chinese hot & sour sauce

Author: Flavelo
Recipes Main Courses Sauces and Gravies
The secret to hot and sour soup (or thick sauce) is 'velveting'. The contrast of vinegar (sour) and white pepper/chilli (hot) is softened by egg and cornflour. The 'blooming' of the egg (egg drop) in the soup is not only visually striking but adds texture: in the hot, thickened liquid, the egg solidifies in thin ribbons, not a lump.
🕒 Prep Time 15 mins
🍳 Cook Time 15 mins
⌛ Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 140 kcal
🌍 Cuisine Chinese

Ingredients

Equipment Needed

  • Ladle: For drizzling the egg.
  • Whisk: For the cornflour.

Allergen Information

⚠️ Egg
⚠️ Soya
⚠️ Cereals containing gluten

Instructions

1 ✓

Grate the ginger and garlic. Beat the egg in a small bowl with a fork, as if making scrambled eggs.

Tip: The egg should be completely uniform.
2 ✓

In a saucepan, bring the stock to a boil with the soy sauce, sugar, grated ginger, garlic, and chilli.

Tip: Let it bubble for a few minutes so the flavours infuse.
3 ✓

Pour in the vinegar.

Tip: We add vinegar later so it remains 'sharp'.
4 ✓

Mix the cornflour with the cold water and pour into the soup. Stir until it thickens.

Tip: It is important to thicken first, then add the egg! It disperses more beautifully in the thick medium.
5 ✓

Now the trick: Stir the soup round and round (create a vortex) and slowly drizzle in the beaten egg in a thin stream. Don't stir wildly, just let the hot soup 'cook' the egg ribbons.

Tip: This creates those beautiful floating 'clouds' inside.
6 ✓

Turn off the heat immediately.

Tip: The egg needs only seconds.

Recipe FAQ

My egg clumped into a big lump.
You poured too fast or didn't stir enough. The water must be moving (a vortex) when you drizzle the egg in.
Not sour enough.
Vinegar flavour weakens during cooking. Add a little more at the very end, before serving.

Ingredients

  • 500 ml Chicken stock
  • 50 ml Rice vinegar (or black rice vinegar)
  • 30 ml Soy sauce
  • 10 g Cornflour
  • 50 ml Water (for cornflour)
  • 1 tsp Chilli flakes (or white pepper for authentic flavour)
  • 10 g Sugar
  • 10 g Fresh ginger
  • 2 cloves Garlic
  • 1 whole Egg