This classic Chinese soup builds on a chicken stock enriched with mushrooms, tofu and thin chicken strips. The balance of vinegar and black pepper gives the cornstarch-thickened broth its sharp yet rounded flavour.
Bring the water to a boil, add the chicken strips, mushrooms and tofu, and cook for 15 minutes.
Add the vinegar, soy sauce and black pepper, and simmer for another 10 minutes.
Dissolve the cornstarch in a little cold water, stir it in slowly and simmer for 5 minutes.
Drizzle the beaten egg into the soup in a thin stream, let it sit without stirring for 2 minutes, then finish with sesame oil.
Always dissolve the cornstarch in cold water in a separate bowl before adding it — added directly, it clumps. Do not stir while pouring in the egg, the thin ribbons only form in still liquid. Allergens: contains egg, soy and sesame oil.
Tarifte yazan 3 yemek kaşığı sirke bende fazla keskin durdu, 2 yemek kaşığıyla yaptığımda tat çok daha dengeli oldu; yine de genel lezzeti gerçekten çok iyiydi, tekrar yapacağım.
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