Chinese Hot and Sour Chicken Soup | Warming Beijing Classic

Cut the chicken breast fillet into very thin, matchstick-sized strips. Remove the stems from the shiitake mushrooms and thinly slice the caps. Cut the peeled carrot into fine julienne (thin matchsticks). Grate the ginger or cut it into paper-thin strips, mince the garlic, and slice the spring onions, separating the white and green parts.

In a small bowl, stir the cornstarch with 4 tablespoons of cold water until smooth and lump-free. In another small bowl, lightly whisk the 2 eggs with a fork.

Heat the sesame oil in a large pot over medium heat. Add the grated ginger, minced garlic, and the sliced white parts of the spring onions, then sauté for about 1 minute until fragrant.