All Food Recipes

Ingredients:
1 litre chicken broth
250 g firm tofu, julienned
50 g cabbage, julienned
30 g carrot, julienned
50 g bamboo shoots, julienned
50 g sliced shitake mushrooms
50 g shrimp’50 g chicken, cut in 1/4 inch strips
40 ml black vinegar
25 ml dark soy sauce
30 ml light soy sauce
30 ml Hwa Tua Chew (Chinese wine)
15 ml sesame oil
50 g cornstarch
White pepper, salt
50 ml cold water
Chili oil

Method:
1. Bring chicken broth to a boil, add vegetables and simmer over low heat for approximately eight to 10 minutes.
2. Add chicken and shrimp, and simmer for a few more minutes.
3. Season with black vinegar, white pepper, light and dark soy sauces, Hwa Tua Chew adn sesame oil to your liking. (Add salt if necessary).
4. Dissolve cornstarch in 50 ml cold water. Stir the dissolved cornstarch into the soup until desired consistency.
5. Garnish with chili oil and more vinegar if desired.