شوربة حار وحامض بالدجاج

We heat a little oil in a large pot, then add the chicken strips and stir until they turn white.

We add the dried mushrooms, hot water, coriander, parsley, and celery, then let the mixture boil over medium heat for 10 minutes.

We remove the herbs (coriander, parsley, celery) from the broth.

We add the light soy sauce, dark soy sauce, Korean chili paste, chili garlic paste, white vinegar, white pepper, brown sugar, and salt, then stir well.

We add the carrot, bell pepper, onion, cabbage, and tofu (all cut into sticks) and let them cook in the broth for 10 minutes.

We dissolve the cornstarch in a little water, pour it into the soup while stirring continuously until it thickens slightly.

We add the egg and keep stirring quickly so that fine egg ribbons form in the soup, then let it cook for another 5 minutes.