Spicy sour soup

Ingredients for 4 servings:

• 2 liters of water
• 3 chicken legs
• 1 piece(s) ginger as desired
• 2 carrots
• 1 tbsp morels, dried
• ½ jar bamboo shoots
• 200 ml soy sauce
• 2 tbsp sugar
• 60 ml white wine vinegar
• 4 tbsp cornstarch
• 3 eggs
• Piri-Piri
• Chinese spice
• Chive rolls

Instructions

Working hours approx. 1 day 16 hours; Cooking/baking time approx. 30 minutes; Total time approx. 1 day 16 hours 30 minutes

Peel and slice the ginger, skin the chicken thighs, and simmer both in the water over low heat for about 20 minutes. Then remove the meat from the bones and chop it finely. Chop the mushrooms and slice the carrots. Pour the soup through a fine sieve into a saucepan. Add the vegetables and the chopped chicken to the soup and simmer gently. Add the soy sauce, vinegar, sugar, salt, piri-piri, and Chinese spices, and season to taste. Dissolve the cornstarch in a little water, then stir in. Finally, whisk the eggs and slowly add them. Serve with fresh chives.