First, pressure cook the chicken for 2 whistles. Add 1 bay leaf, 2 cloves of garlic, 1 small onion, and 1/2 teaspoon salt with 2 cups water (about 480 ml). Cook, then strain and reserve the broth. Shred the chicken into small pieces and set everything aside.

Heat a pan and add 1 tablespoon oil. Add the ginger and garlic (1 teaspoon each). Add 1 chopped green onion. Sauté for 2 minutes, then pour in the reserved chicken broth (should be about 2 cups/480 ml).

When the broth starts to boil, add the shredded chicken. Crack the egg and add it while stirring continuously. Add 1 teaspoon salt and 1/2 teaspoon black pepper. In a small bowl, mix 2 tablespoons soy sauce, 2 tablespoons chili sauce, and 2 tablespoons tomato ketchup, then add to the soup.

In a separate bowl, mix 2 tablespoons cornstarch with 1/2 cup water (about 120 ml) and add to the soup while stirring. When the soup thickens, add 2 tablespoons vinegar and turn off the heat.

Your tasty chicken soup is ready. Make this restaurant-style chicken soup at home and serve it to everyone.