| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
Ingredients
- 2 pieces Chicken breast
- 1 piece Carrot
- 200 gram Mushrooms
- 1 liter Broth chicken
- 2 tablespoons Vinegar rice
- Black pepper
- Red hot pepper
- 2 tablespoons Starch
- 2 tablespoons Granulated sugar
- 2 tablespoons Soy sauce
- 1 tablespoon Dry white wine
- 1 piece Green onions
- 1 piece Chicken egg
Ingredients
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Instructions
- Put a pot of broth on the fire. I have a frying pan and water with dry soup.
- Cut the chicken breast into strips, carrots are also long, thin strips. Cut the mushrooms into plates. Put all this in boiling broth, pour vinegar, add black and red pepper, reduce the heat and simmer for 6-8 minutes.
- In a cup, mix starch, sugar, soy sauce. Pour the mixture into the soup in a thin stream.
- Beat the egg in a separate bowl.
- Pour it into the soup and wait for the egg to curdle.
- Finely chop the green onions and put them in the soup when serving.
- Ready.
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