- Chicken stock (about 500 ml) ๐๐ฒ;
- One chicken filet ๐;
- About 6/7 shitake mushrooms ๐;
- About 30 g of bamboo sprouts ๐;
- Rice vinegar (40 ml);
- Soy sauce (25 ml);
- Corn starch ๐ฝ (2 table spoons);
- Egg (only whites) ๐ฅ;
- White pepper ๐ถ๏ธ;
- Salt ๐ง.
1. Boil chicken, when the stock will be ready.
2. Boil shitake mushrooms for to 2 min.
3. Add bamboo, mushrooms, soy sauce, rice vinegar, white pepper to the stock. Boil it for some minutes.
4. Add corn starch to the stock and boil it.
5. Add egg's whites.
6. Enjoy.
1.