This is the first time I’ve seen your instance lol

Ah yeah, I’d you can’t tell the difference then I agree, save it for other dishes. It is pricier than white vinegar

I just made something very similar 3 weeks ago! I have 2 recommendations:

1. if you have a pressure cooker, make the chicken broth yourself with either chicken bones or chicken feet. The protein-rich broth will make the soup richer, and you might be able to use less starch.

2. instead of white vinegar, try to find chinkiang vinegar at an Asian market. It’s a dark Chinese vinegar with a distinctive flavor