Directions
- 1Put the lid on & bring the chicken, water, garlic, onion, and black pepper to a boil to make the chicken stock.
- 2Now cover it & cook it on medium flame for 20 to 25 minutes.
- 3Separate the egg whites from the yolks.
- 4Pour water little by little into the corn flour & make a slurry.
- 5Strain the stock to remove the spices mixture.
- 6Add the chopped carrot, cabbage, and capsicum to the stock.
- 7Add white pepper, black pepper crushed, salt, vinegar, soy sauce, dark soy sauce, chili soy sauce, and oyster sauce.
- 8Add the corn flour slurry to thicken the soup.
- 9Add the egg white, pausing stirring for two seconds.
Ingredients
- 2 tbsp Oil
- 2 Chicken thigh pieces
- 2 liter Water
- 2 Garlic cloves
- 1 Onion small size
- 8 Black pepper sabit
- 2 Eggs
- 4 tbsp Corn flour
- 1 Carrot chopped
- 0.5 cup Cabbage
- 1 Capsicum chopped medium size
- 1 tsp White pepper
- 1 tsp Black pepper crushed
- 1.5 tsp Salt
- 1 tbsp Vinegar/sirka
- 2 tbsp Soy sauce
- 0.5 tsp Dark soy sauce
- 1 tbsp Chili soy sauce
- 0.25 tsp Oyster sauce
Tips
- The key difference between white pepper & black pepper
- Easy vegetarian/vegan adaptations
- How to get the perfect soup consistency (not too thick, not too thin!)
- When adding the egg white, pause stirring for two seconds.
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