Hot and sour soup

Ingredients for 4 servings:

• 2 tbsp cornstarch
• 4 tbsp water
• 2 tbsp soy sauce
• 3 tbsp vinegar (rice vinegar)
• ½ tsp pepper, ground black
• 1 chili pepper(s), fresh red, finely chopped
• 1 egg(s)
• 2 tbsp 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 tsp oil (sesame oil)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Chinese

Mix the cornstarch and water well. Add the soy sauce, rice vinegar, pepper, and chili pepper and mix everything well. Whisk the egg in a bowl. Heat 2 tablespoons of oil in a preheated wok. Sauté the onion for 1-2 minutes. Add the broth, mushrooms, and chicken and cook everything for 15 minutes. Pour in the mixed starch mixture and stir well until the soup thickens. Slowly add the egg, stirring constantly, until thin egg threads form. Season the finished soup to taste, drizzle with sesame oil, and serve immediately. Tip: The egg must be added very slowly while stirring vigorously, otherwise large lumps will form instead of fine threads.