Instructions

In cold water (approx. 9 l), boil chicken breasts, season with salt and spices. After 20 min, take them out, let them cool, and cut into small cubes.

Add all the sauces (soy sauce, oyster sauce, sesame oil, chili), then add carrots with ginger and cook for 20 min.

Then add all the other ingredients along with the meat. Cook for about 10-20 min according to taste.

Add vinegar, cook for 5 min, add beaten eggs in a way that creates a swirl in the soup, pour into the egg spiral and DO NOT stir for 2 min.

While stirring constantly, add cornstarch with water. Cook for another 10 min, stirring occasionally, then season according to taste, sprinkle with chopped leeks and let it rest for 20 min. (If you don't let the soup simmer for another 10 minutes after adding cornstarch, it will be cloudy and won't look nice.)