Hot & Sour Soup

In mixing bowl, blend the corn flour with the water to form a smooth paste.

Add the soy sauce, rice wine vinegar and black pepper.

Finely chop the red chili and add to the ingredients in the bowl. Mix it well.

Break the egg into a separate bowl and beat well. Set aside while you cook the other ingredients.

Heat the oil in a preheated wok and fry the onion for 2mins until soft.

Stir in the consommé, mushroom and chicken and bring to boil. Cook for 15mins or until chicken is tender.

Gradually pour the corn flour mixture into soup and cook, stirring constantly, until it thickens.

As you are stirring, gradually drizzle the egg into the soup to create threads of egg.

Pour the hot and sour soup into a warm tureen or serving dish – serve immediately.