Sanjeev Kapoor

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Three Flavour Soup

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Prawn and chicken soup flavoured with black bean paste, oyster sauce and vinegar

This recipe is from the book Best of Chinese Cooking.

Preparation Time : 16-20 minutes

Cooking time : 16-20 minutes

Servings :

Three Flavour Soup

Main Ingredients

Prawns (kolambi/jhinga), Boneless chicken





Level Of Cooking



  • Prawns (kolambi/jhinga) peeled and deveined
  • Boneless chicken thinly sliced
    100 grams
  • Black bean paste
    1 tablespoon
  • Oyster sauce
    2 teaspoons
  • Vinegar
    2 teaspoons
  • White pepper powder
    1/4 teaspoon
  • Chicken stock
    4-5 cups
  • Cornflour/ corn starch
    1 tablespoon
  • Salt
    to taste
  • Chilli oil
    1 tablespoon
  • Spring onion greens chopped
    1 stalk


Step 1

If the prawns are large, cut each in half lengthways, otherwise leave them whole. Mix the black bean paste, oyster sauce, vinegar, white pepper powder in half a cup of chicken stock and set aside.

Step 2

Heat the remaining chicken stock in a wok or a pan, bring it to a boil. Dust the chicken and prawns in half tablespoon of cornflour and gently slide them into the boiling stock.

Step 3

Mix the remaining cornflour in half a cup of water. Lower the heat and simmer for about three minutes. Add the blended sauces, cornflour mixture and salt and simmer for half a minute.

Step 4

Drizzle chilli oil and serve hot, garnished with spring onion greens.

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