Ingredients
Directions
- 1
In a wok/pot, heat oil over medium heat. Add chicken and cook until it changes color.
- 2
Add chicken broth and garlic paste. Cook for 7-8 minutes or until chicken is fully cooked.
- 3
Add carrots, corn, green onions, cabbage, and mushrooms. Cook for 2-3 minutes.
- 4
Add black pepper, white pepper, soy sauce, rice vinegar, sesame oil, oyster sauce, hot sauce and chicken bouillon. Taste and adjust salt accordingly.
- 5
In a bowl, mix cornstarch with water to create a lump-free slurry.
- 6
Bring the mixture to a boil, then add cornstarch slurry. Cook for 2-3 minutes, mixing continuously until thickened.
- 7
Add egg whites and let untouched for 1 minute. Then, mix and cook for 2-3 minutes.
- 8
Serve hot.
Notes
Adjust condiments to taste. Use 2-4 tbsp cornstarch depending on desired soup thickness.
