[ROSE]

chinese hot and sour soup



Ingredients
Chicken Broth – 12 Cups
Boiled Chicken Pieces – 4 Ounces
Carrot cut into thin and long strips – 1
Cabbage thinly cut – 3 Ounces
Salt – 2 Tsp
Chinese Salt – 2 Tsp
White Vinegar – Half Cup
Black Pepper – 1 Tsp
Corn flour mixed with water – 3/4 Cup
Corn Oil – 1/2 Cup
Egg whites – 4
Method

Pour chicken broth to a pan and add chicken pieces to that. Place on heat.

Heat well and add all vegetables and spices.

When vegetables turn a bit tender, add vinegar.

Add corn flour mixture to the soup and stir well.

When it gets thicken enough, add egg whites while stirring the soup with spoon.

Add corn oil and remove from heat.

Serve hot.

 

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