Ingredients
Units
Scale
- 4–5 tbsp of oil (neutral)
- 4 cloves of chopped garlic
- 3–4 chopped whites of spring onions
- 1/2 an inch of ginger cut very thin
- 3/4th cups of shredded carrots
- 10 mushrooms chopped
- 1.5 cups of pre shredded chicken
- 10 shrimps w/o shell and cut in to small bites
- 1/2 a cup of cubed tofu
- 8 – 10 cups of chicken stock (hot)
- 1 chicken stock cube
- 2 tbsp of rice vinegar
- 5 tbsp of dark soy sauce – add more for color
- 1.5 tbsp of ketchup
- 1 tbsp of siracha or any chili sauce
- 1/2 tsp of white pepper – add more if you’d like for heat
- 1/2 tsp of garlic powder
- Add salt if you need
- 5 tbsp of cornflour mixed with water to make a slurry. You want it to be quite thick. Make and set aside
- 1/2 a cup of chopped cilantro
- 1/2 a cup of chopped spring onion
- 2 egg whites beaten
- 1 tablespoon of toasted sesame oil
Instructions
- In a medium-large sized pot add the oil, garlic, ginger and sprinkle onion over medium-high heat.
- Once fragrant add the mushrooms and the carrots, and stir fry.
- Now add in the chicken and the shrimp, fry for a 2-3 mins (notes) now add in the hot stock, the sauces and seasonings. mix and just seasonings.
- Now add in the corn flour to thicken. The soup must be bubbling when you do this. Adjust seasonings.
- Add in the cilantro and spring onion. Gently stir in the egg whites to make ribbons. turn off the flame. Add the sesame oil in the end for an aroma. Serve hot.
- Prep Time: 20 mins
- Cook Time: 35 mins