Summary

Ingredients

• 2 tablespoon cornstarch
• 4 tablespoon water
• 2 tablespoon soy sauce
• 3 tablespoon vinegar (rice vinegar)
• 0.5 teaspoon ½ pepper, ground black
• 1 chilli pepper (s), fresh red, finely chopped
• 1 egg (s)
• 2 tablespoon oil, neutral
• 1 onion (s), chopped
• 800 ml chicken broth or beef broth
• 1 large mushroom, finely sliced
• 50 g chicken breast fillet (s), cut into very thin strips
• 1 teaspoon oil (sesame oil)

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Instructions

1. Mix the cornstarch and water well. Add the soy sauce, rice vinegar, pepper and chilli pepper and mix everything well. Whisk the egg in a bowl.
2. Heat 2 tablespoons of oil in a preheated wok. Fry the onion in it for 1-2 minutes. Add the stock, mushrooms and chicken and cook for 15 minutes. Pour in the starch mixture and stir in well until the soup thickens. Let the egg slowly run into the soup, stirring constantly, so that thin egg threads form. Season the soup to taste, drizzle with sesame oil and serve immediately.
3. Tip: The egg must be added very slowly while stirring vigorously, otherwise coarse lumps will form instead of fine threads.