Chicken Soup with Glass Noodles (Fins Soup Style)

Ingredients:

1 handful of dry 冬粉/bean threads/Glass/Cellophane Noodles, soaked 30 minutes to soften, drained and cut into 2 inch length
4 dried big Chinese mushroom, soaked to soften, drained and sliced
1 cup of leftover cooked chicken (from any kind of cooking method or boil raw chicken till cook), shredded
3 crab-sticks, shredded
2 egg whites, lightly beaten
3 cup bone broth or water

Seasoning:

1/2 tbsp oyster sauce
1 tsp light soy sauce
1/2 tbsp Chinese cooking wine
1 tsp sugar
1 tsp salt or to taste
1 tsp sesame seed oil

2 tsp cornstarch or as prefer (thickener)
pepper and black vinegar for serving

Method:

In a pot or wok, bring broth to boil.

Add-in mushrooms and seasonings, let to simmer for short while.

Add-in chicken, crab-sticks and glass noodles.

Gradually, stir-in cornstarch while the soup is boiling.

Once soup reach the preference consistency, slowly whisk-in egg whites.

Remove from heat once egg whites obviously appear.

Best serve with pepper and vinegar.