Sweet and sour taste is most characteristic of dishes that appeared in the East of China. It is this taste that we associate with our beloved Chinese cuisine.
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.
