Step-by-Step Instructions

1. 1.Boil Water

   Add 12 cups of water to a pot and bring it to a boil on high heat.

2. 2.Add Chicken and Cook

   Add 250g of washed chicken (breast and boneless) to the boiling water. Continue to boil on high heat. As scum forms on top, remove it using a strainer. Once the scum is removed, reduce the heat to medium and cook the chicken for 30 minutes.

3. 3.Remove and Shred Chicken

   After 30 minutes, take out the cooked chicken from the broth. Let it cool down slightly, then finely shred the chicken, ensuring no bones remain.

4. 4.Prepare Broth

   Strain the chicken broth to remove any impurities. Pour the strained broth back into the pot and turn on the heat to high.

5. 5.Add Shredded Chicken and Seasoning

   Add the shredded chicken to the hot broth. Stir in 1 tablespoon of salt and 0.5 tablespoon of ground black pepper. Mix well.

6. 6.Prepare Cornstarch Slurry

   In a separate bowl, add 1 cup of cold water and 4 tablespoons of cornstarch. Mix thoroughly until the cornstarch is completely dissolved and there are no lumps.

7. 7.Thicken the Soup

   While continuously stirring the soup with one hand, slowly pour the cornstarch mixture into the pot with the other hand. Adjust the amount of cornstarch mixture to achieve your desired soup thickness. Cook on high heat for 2 minutes, stirring occasionally.

8. 8.Add Eggs

   Beat 2 eggs in a bowl. Slowly pour the beaten eggs into the soup. Do not mix immediately. Wait for 30 seconds to allow the eggs to set, then gently mix the soup, being careful not to overmix.

9. 9.Final Cook

   After adding and gently mixing the eggs, cook the soup on high heat for 1 minute.

10. 10.Serve

    The chicken soup is now ready. Ladle the soup into serving bowls. Add soy sauce, hot sauce, chopped green chilies soaked in vinegar, and extra vinegar to taste, as these are meant to be added at the time of serving.