Easy chinese hot and sour soup

INGREDIENTS

• half a chicken
• 2 packages of frozen Chinese vegetables
• soy sauce
• Worcestershire sauce
• lemon juice or vinegar
• liquid chili sauce
• 3 eggs
• cornstarch

METHOD

1. Cook half or a whole chicken to make broth. If you already have broth and no chicken, you can use tofu instead.
2. Allow frozen Chinese vegetables to thaw and chop them into smaller pieces. You can use fresh vegetables if you prefer, but using frozen makes it simpler as you usually already have bamboo shoots and wood ear mushrooms in the package. Add the vegetables to the broth where the chicken was cooked.
3. Gradually add soy sauce, but be careful not to overdo it to avoid making the soup too salty. Also add Worcestershire sauce, vinegar or lemon juice, and some may add vegetable bouillon. Add chili sauce to taste.
4. Once the vegetables are soft, you can add the shredded chicken you cooked earlier, or you can add tofu instead. Let it simmer together for a while.
5. Finally, whisk 3 eggs and add them to the soup along with cornstarch to thicken. Let it cook for a few more minutes and then it’s ready to serve.