How to make it

  • 1. In 2-quart saucepan simmer chicken broth.
  • 2. Add soy sauce, mushrooms, and garlic chili sauce. Simmer for 5 minutes.
  • 3. Add white pepper, white vinegar, water chestnuts, and carrots. Simmer for 5 minutes.
  • 4. In a separate cup combine cornstarch and water, stirring until smooth. Then add this mixture to the soup while stirring. Simmer for 5 minutes or until soup thickens.
  • 5. In separate bowl beat the egg until yolk and white are combined.
  • 6. Pout beaten egg slowly, in a fine stream, into the soup stirring soup several times.
  • 7. Wait 30 seconds.
  • 8. Add green onions and toasted sesame oil to soup. Stir well. Remove from heat.
  • 9. Serve hot.

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