Ingredients
4 cups Chicken Stock
1 tbsp. Soya sauce
3/4 tsp. Chili sauce
1 tsp. Black Pepper
2 tbsp. Vinegar
1/2 tsp.Sugar
1/4 cup Chopped spring onion
1/4 cup Chopped baby corn
1/4 cup Chopped cabbage
1/4 cup Chopped carrot
1/4 cup Chopped capsicum
1/4 cup Chopped mushrooms
1/4 cup Cauliflower ,small pieces
1/4cup Shredded cooked chicken
1/2 tsp. Chili sauce
3 tbsp. Cornflour mixed with 1 cup water
1 Egg
For the Garnish:
1/4 cup Boiled green peas
1/4 cup Finely chopped coriander leaves
1 tsp. Spicy chili oil
Add Salt according to taste
Directions:
1.Combine the stock, Soya sauce, chili sauce, pepper, vinegar, sugar, and salt.
2.Bring to a boil. Cook uncovered for 1 minutes. Add the vegetables and again simmer uncovered for 2-3 minutes.
3.Add the chicken, and mix well.
4.Add the cornflour mixed with water and stir continuously, so that the soup becomes thick. Remove from heat.
5.Beat the egg lightly and pour into the soup slowly in thin stream, stirring continuously with a fork.
6.Garnish with green peas, coriander leaves and spicy chili oil. Serve hot.
