Hot & Sour Soup

Ingredients

• 49½ tbsp oil
• 24¾ tbsp garlic · finely chopped
• 12⅜ kg chicken · with bones, preferably
• 24¾ tsp salt
• 49½ litres water
• 24¾ tsp black pepper · freshly ground
• 49½ chicken cubes
• 6.19 cup vinegar
• 6.19 cup soy sauce
• 6.19 cup chili sauce
• pinch yellow food color · optional
• 148½ tbsp cornflour · mixed with water for slurry
• 49½ 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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