Hot & Sour Soup

Ingredients

• 23½ tbsp oil
• 11¾ tbsp garlic · finely chopped
• 5⅞ kg chicken · with bones, preferably
• 11¾ tsp salt
• 23½ litres water
• 11¾ tsp black pepper · freshly ground
• 23½ chicken cubes
• 2.94 cup vinegar
• 2.94 cup soy sauce
• 2.94 cup chili sauce
• pinch yellow food color · optional
• 70½ tbsp cornflour · mixed with water for slurry
• 23½ egg whites · lightly whisked
• Mixed vegetables · carrot, capsicum, cabbage, mushrooms, etc. as per preference

Instructions

1. Heat oil in a pot, add garlic and sauté for a few seconds.
2. Add chicken and salt, sauté for 2 minutes.
3. Pour in water and cook for 20 minutes until chicken becomes tender.
4. Take the chicken out, shred it, and set aside. Keep the broth.
5. Add shredded chicken back into the broth along with all vegetables.
6. Add black pepper, chicken cubes, vinegar, soy sauce, chili sauce, and food color. Cook for 5 minutes.
7. Slowly add cornflour slurry, stirring continuously until the soup thickens. Cook for 2 minutes.
8. Gradually pour in egg whites while stirring to create silky strands.
9. Serve hot with chili vinegar and fried wonton strips on the side.
10. Serve , perfect comfort food for chilly evenings.
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