Hot and Sour Chicken Soup

Method

1. 1 Boil the chicken breast for 12 minutes, then shred it and reserve the broth to add to the stock.
2. 2 Cut the mushrooms and bamboo shoots into strips the same size as the shredded chicken so that each spoonful of soup contains all three ingredients.
3. 3 Simmer the broth with mushrooms and bamboo shoots for 8 minutes, then mix in cornstarch to thicken the soup.
4. 4 Pour the beaten eggs into the pan in a circular motion and do not stir for the first 20 seconds.
5. 5 Turn off the heat before adding the vinegar and pepper; the vinegar will lose its sour taste if it comes into contact with the heat.

With an appliance

• Pressure cooker 35 min

  Replace step 1: boil chicken breast under high pressure for 4 minutes, then quickly release the pressure, shred the chicken, and reserve the broth; in step 4, continue pouring the egg mixture onto the stovetop after the soup has thickened to create a distinct marbled effect.