Summary

Ingredients

• 2 ½ liters water
• 3 chicken thighs
• 2 slices ginger
• 2 medium carrot (s)
• 1 tablespoon morels, dried
• 1 cup bamboo shoot (s)
• 150 ml soy sauce
• 2 tablespoon sugar
• 1 teaspoon salt
• 60 ml vinegar, e.g., Wine vinegar, not apple cider vinegar
• 4 tablespoon cornstarch
• 3 egg (s)

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Instructions

1. Put the water, meat and ginger in a saucepan. First bring to the boil, skim off the foam, then let it boil over a low flame for 20 minutes. In the meantime, soak the dried morels in lukewarm water, then chop. Cut the carrots into strips.
2. When the soup is ready, remove the legs and let them cool. Loosen the meat from the bones. Now add the vegetables, meat and all the spices (except starch) to the soup and continue cooking.
3. Dissolve the starch with a little water and thicken the soup, finally pour over the beaten eggs. Similar to boiling pudding and bubbling it, then slowly pouring the eggs over it. But don`t stir, otherwise the eggs won`t look nice. You stir before you eat.
4. For vegetarians you can use vegetable soup as a soup base and instead of meat you can use diced tofu.