Hot and Sour soup

Ingredients
2.5 cup chopped Chinese green cabbage
1 cup shredded carrots
1 cup shitake mushrooms chopped
1 small can of watercress chopped
1 small can of bamboo shoots
4 whole eggs beaten
2 tbsp sri racha
2 tspn chilli garlic paste
1/4 cup soy sauce
2-3 tbsp white vinegar
1/2 cup corn starch (may need to adjust)
2 cloves garlic sliced
2 tbsp oil

Broth
1 whole chicken breast
14 cups water
1 tspn salt
1 tspn white pepper
1 tspn mustard
4 cloves garlic whole

Directions
Chop all vegetables. Simultaneously, put all the ingredients for the broth in a saucepan to cook the chicken and make the broth.  Bring water to boil, then cook for 30 minutes. Reduce 14 cups to 12 cups of liquid. Once chicken is cooked, remove from broth and shred for soup. Mash garlic in broth to use in soup.

In a wok, saute the shredded chicken and garlic with the oil. Add soy sauce, garlic chilli paste and sri racha. Continue to saute, then add the remaining vegetables and cook for 1 minute together. Add the broth. Being to a rolling boil. Mix corn starch with water. Add to the soup while rolling boil. Pause and wait for rolling boil to return before adding additional corn starch mixture. This will bring out the shine and right consistency. Then add in boil the beaten eggs. Wait 30 seconds then stir to distribute egg. Turn off heat. Stir again and check for salt and add vinegar. Serves 6. Suggested serve with salt n vinegar chips.