Boiled and shredded chicken 1 cup

Carrots 1/2 cup

Cabbage 1 cup

Soya sauce 6 tbsp

Vinegar 4 tbsp

Salt and pepper to taste

Chicken Stock 3 cups

Corn flour paste 3 tbsp heaped mixed in 1/2 cup of water.



Boil chicken stock for five minutes. Add in chicken, vegetables and sesaoning. To thicken the soup, add corn flour paste. Lastly pour in one beaten egg. Serve hot!