Chinese Chicken Hot and Sour Soup

In a large pot, combine 5 cups (1250ml) of water, 1 medium onion (quartered), 1/2 carrot (chopped), 1 inch crushed ginger, 2 crushed garlic cloves, 200g chicken, 1/2 tsp salt, and 1/2 tsp crushed black pepper. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 20-25 minutes, or until chicken is cooked through.

Remove the chicken from the pot and set aside to cool. Strain the broth through a fine-mesh sieve into a clean bowl, discarding the solids. You should have about 4 cups of chicken stock.

Once the chicken is cool enough to handle, shred it using two forks or your fingers. Set aside.

In a small bowl, whisk together 2 tablespoons of corn flour with 4 tablespoons of water until smooth. Set aside.

Heat 1 tablespoon of refined oil in a wok or large saucepan over medium-high heat. Add 1 tablespoon of finely chopped garlic and sauté for 10-15 seconds until fragrant.

Add 3 tablespoons of chopped spring onion bulbs (white and light purple parts), 1/4 cup julienned carrots, 1/2 cup shredded cabbage, and 3 tablespoons of chopped green beans. Stir-fry on high heat for about 1 minute until vegetables are slightly tender-crisp.

Pour the strained chicken stock into the wok. Add 1 tablespoon soy sauce, 1 tablespoon red chili sauce, 1 teaspoon vinegar, 1/2 teaspoon crushed black pepper, and 1/2 teaspoon sugar. Stir well to combine.

Bring the soup to a rolling boil. Taste and adjust seasoning with salt if needed, considering the saltiness of the soy sauce.

Add the shredded chicken to the soup. Gradually whisk in the corn starch slurry until the soup thickens to your desired consistency. Cook for another 1-2 minutes.

If using, slowly drizzle the beaten egg into the simmering soup while stirring gently to create ribbons of egg. Cook for 30 seconds.

Stir in 1/4 cup of chopped spring onion greens. Serve the hot and sour soup immediately.