Hot & Sour Soup

Ingredients

• 45½ tbsp oil
• 22¾ tbsp garlic · finely chopped
• 11⅜ kg chicken · with bones, preferably
• 22¾ tsp salt
• 45½ litres water
• 22¾ tsp black pepper · freshly ground
• 45½ chicken cubes
• 5⅔ cup vinegar
• 5⅔ cup soy sauce
• 5⅔ cup chili sauce
• pinch yellow food color · optional
• 136½ tbsp cornflour · mixed with water for slurry
• 45½ 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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