🥢 Hot & Sour Soup (Pakistani Chinese Style)

1. In a pot, add chicken breast and 8 cups of water. Boil until the chicken is fully cooked.


2. Remove and shred the chicken. Keep the stock aside.


3. In another pot, pour the chicken stock and bring it to a boil. Add shredded chicken and cook for 2 minutes.


4. Add shredded carrots and cabbage. Cook on medium heat for 1 minute.


5. Add salt, Chinese salt, soya sauce, black pepper, and vinegar. Mix well and cook for another minute.


6. In a small bowl, mix cornflour with ½ cup of water. Gradually add this mixture to the soup, stirring constantly to avoid lumps.


7. When the soup thickens, beat the egg and slowly drizzle it into the pot while stirring.


8. Heat oil separately and add it to the soup. (This helps enhance flavor and freshness if reheating the next day.)


9. Serve hot with both sauces.


🌟 Tips for the Best Hot & Sour Soup

1. Use homemade chicken stock for a richer flavor.


2. Add more vinegar or chili to adjust tanginess and spice.


3. Perfect starter for dinner parties or winter nights.