Hot and Sour Soup

This ultimate nutritious and tangy comfort food is served at chinese restaurants in Pakistan. It's the 2nd most liked soup after chicken corn soup here in Pakistan. For me it's a complete meal in itself...

Ingredients

½ kg chicken with bones

50 gm shrimps (optional)

Salt to 1 tsp

1 tsp white pepper

1 tsp sugar

1/2 tsp chinese salt

2 green chilies, chopped

1 egg

3-4 tbsp chili sauce

6 tbsp ketchup

4 tbsp vinegar

2 tbsp soya sauce

3-4 tbsp corn flour

1 cup cabbage (shredded)

2 medium carrots (grated)

2 tbsp chopped green onion

1 tsp sesame oil

Method:

1) Add chicken along with 10 cups of water in a pan and let it boil till the chicken gets soft, once done, strain out the stock, you should be left with 7 cups of stock. Take the chicken pieces out and shred them.

 2) Now put the stock back in the pan, add in the shredded chicken, Chinese salt, white pepper, sugar, vinegar, soya sauce, chili sauce and tomato ketchup in it, bring it to a boil cook for 2-3 minutes.

3) Add all vegetables, (and shrimps if using, remember to d vain the shrimps) .

4) Dissolve corn flour in 1/3 cup of water, turn the flame down and add it on to the stock, keep stirring so no lumps are formed (if the soup is not thick enough you can add in more corn flour mixed with water). 

5) Once the soup reaches your desired consistency, whisk the egg and add it to the stock in one single stream (while stirring it fast with the other hand), add in the sesame oil. That’s it, soup is done. Serve it hot.