Simple and Easy Szechuan Preserved Vegetable Soup with Prawns & Chicken Recipe

I seldom cook this type of thick Szechuan soup but would normally boil the Szechuan vegetable plain with chicken bones. My family members prefer clear thin soup instead of thick ones to go with their rice. Anyway, I tried cooking this soup with starch as thickener last week, just like the ones served in many Chinese restaurants.
I like this Szechuan soup with some chilly oil floating on top it. Salty, sour and spicy.....is the soup for me! LOL!

Ingredients
Szechuan Preserved Vegetable, 1 medium size, cut into thin strips
Prawns, 200 gms, shelled and cut into small pieces
Chicken meat, 100 gms, cut into small strips
Chicken carcass, 1 pc to make chicken stock (boil in 8 bowls of water)
Onions, 1 pc, cut into slices
Chili oil, 1 tablespoon (fry some chilly powder in hot oil until fragrant)
Chinese Cooking wine (shao shing chiew), 1 tablespoon
Corn flour with water mixture to thicken soup
Pepper, to taste
Vinegar, 1 tablespoon

Add szechuan vegetable into chicken stock and bring to a boil. Put in the onions, chicken meat and prawns. Boil for a short while. Add shao shing chiew, vinegar and pepper. Pour the corn flour and water mixture into the soup to thicken it. Pour the chili oil into the soup. Garnish with parsley before serving.

Note : I didn't add salt because Szechuan Preserved Vegetable is already very salty.