Shredded chicken soup with mushrooms and crabsticks

Ingredients: 

• 1500ml homemade chicken stock 
• 1 cup of chicken breast meat (shredded thinly) 
• 8 pieces of fresh shiitake mushrooms (sliced thinly) 
• 8 pieces of crabsticks (shredded)
• Chopped coriander leaves for garnishing 
• 1 egg beaten 
• 1 tbsp oyster sauce
• 1 tsp light soya sauce 
• 1 tbsp Chinese cooking wine 
• 1 tsp dark soya sauce 
• 1 tsp salt  
• 1 tsp pepper 
• 3 tbsp potato starch mixed with some water to form a thick paste (windmill brand) 
• A dash of black vinegar (optional) 

Ingredients for chicken stock (chicken bought fresh from market) : 

• 2 chicken carcasses 
• 1 chicken breast 
• 6 chicken feets 
• 2 stalks of spring onion
• 1 stalk of coriander root
• 5 cloves of garlic 
• 1 thumb-size ginger smashed 

Method: 

1. Blanch chicken carcasses, breast and feets with boiling water. Rinsed and set aside. Bring a pot of water (about 2litres) to a boil with all the ingredients and simmer for 2 hours. Sieve chicken stock when cooled. 
2. Prepare the rest of the ingredients. Bring chicken stock to a boil. Add sliced mushrooms and boil for 5 minutes. Add shredded chicken and crabsticks and mix well. Add all the seasonings and bring it to a boil. 
3. Mixed potato starch with water. Stir soup in circular motion and slowly pour potato starch water into soup. Stop pouring when soup achieved a thickened texture. Off heat when soup boils. Add beaten egg and use ladle and stir gently. 
4. Served hot with some vinegar and extra pepper and garnish with coriander leaves. 

* Recipe serves 3 adults and 3 kids. Pls adjust portions and seasonings accordingly.
** Chill/freeze leftover chicken stock for future use.