Suan La Tang (Hot and Sour Soup)

1. Prepare chicken stock by combining the free-range chicken, diced carrots, onion, celery, garlic, black pepper corns, cumin seeds, salt, MSG, and enough water to cover, allowing the water level to be an inch above the chicken.

2. Remove the chicken from the stock and shred the meat.

3. Strain the stock and transfer it to a clean vessel.

4. Add the shredded carrots, cabbage, and mushrooms to the stock.

5. Add the shredded chicken meat to the stock and simmer on low for ten minutes.

6. Add the light soy sauce, black pepper, and white vinegar to the stock, adjusting the salt to taste.

7. Slowly pour in the cornstarch slurry, stirring constantly, and adjust thickness by using less slurry if desired.

8. Remove from heat and slowly drizzle the whisked egg whites into the soup, stirring constantly.

9. Transfer the soup to a glass serving bowl, drizzle with sesame oil and hot sauce, and garnish with chopped scallions before serving.