Steps

1. Coarsely break apart 1 can of canned whole baby clams with chopsticks.
   🕒 01:00
2. Place 100g of ground chicken in a pot, add minced green onion (to taste) and minced ginger (to taste), and stir-fry over low heat. (The Key!) By stir-frying the ground chicken until it turns opaque, you create a chicken broth-style soup in a short time.
   🕒 01:34
3. Once the ground chicken turns whitish, add 2 tbsp of cooking sake (rice wine), then add the coarsely broken canned whole baby clams along with their liquid.
   🕒 02:24
4. Pour in approximately 400ml of water and bring to a boil.
   🕒 02:42
5. Add 1 tsp of salt and 1/2 tsp of chicken bouillon powder and mix well.
   🕒 03:06
6. Add 1 pack of okra, blanched and sliced into rounds. (The Key!) The slimy texture of okra acts as a textural accent and thickens the soup.
   🕒 03:40
7. Taste the soup and generously add black pepper (to taste). (The Key!) Adding plenty of black pepper enhances the signature flavor of hot and sour noodles.
   🕒 04:14
8. In a serving bowl, combine 1 1/2 tbsp of vinegar and black pepper (to taste) and mix well. (The Key!) Pre-mixing the vinegar and pepper in the bowl allows the flavors to meld better.
   🕒 04:42
9. In a separate pot, add 1 serving of Chinese noodles to boiling water and cook according to package directions.
   🕒 03:22
10. Gently pour the beaten 1 egg into the soup to create a 'flower' effect.
    🕒 05:03
11. Pour the soup into the bowl with the pre-mixed vinegar and pepper.
    🕒 05:47
12. Add the cooked Chinese noodles to the bowl, then ladle more soup over the top to complete the dish.
    🕒 05:59